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

Directions:

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)