Categories: Soup, not tried

Ingredients

• 2 tbsp olive oil
• 1 cup chopped onion
• 1/4 cup chopped celery
• 1 leek, white and light green parts only, chopped
• 3 cups reduced-sodium chicken broth
• 1/2 cup sun-dried tomatoes, chopped
• 3 (14 oz) cans diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 2 springs fresh thyme
• 1 cup 2% reduced-fat milk
• 2 tbsp balsamic vinegar
• freshly ground black pepper

Directions

1. Heat olive oil in a large saucepan over medium-low heat. Add onion, celery and leek and saute until soft, about 8 minutes. Add chicken broth, sun-dried tomatoes, tomato sauce and thyme. Bring to a summer and cook 20 minutes.

2. Remove thyme stems, discard. Puree soup in a blender until smooth. Return soup to pan and stir in milk, vinegar and pepper. Cook until thoroughly heated.

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