Three-Tomato Soup

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


  1. Heat olive oil in a large saucepan over medium-low heat.
  2. Add onion, celery, and leek; saute until soft, about 8 minutes.
  3. Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce, and thyme.
  4. Bring to a simmer and cook 20 minutes.
  5. Remove thyme stems; discard.
  6. Puree soup in a blender until smooth.
  7. Return soup to pan and stir in milk, vinegar, and pepper.
  8. Cook until thoroughly heated.

(Recipe by Chef Jon Ashton)

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