Three-Tomato Soup
- Yield: 6 servings
- Prep: 10 mins
- Cook: 35 mins
If you like your tomato soup on the sweet side, add a teaspoon or two of honey.
Ingredients
- 2tablespoons olive oil
- 1cup chopped onion
- 1/4cup chopped celery
- 1-- leek, white and light green parts only, chopped
- 3cups reduced-sodium chicken broth
- 1/2cup chopped sun-dried tomatoes
- 3-- (14-ounce) cans diced tomatoes, undrained
- 1-- (8-ounce) can tomato sauce
- 2sprigs fresh thyme
- 1cup 2 percent reduced-fat milk
- 2tablespoons balsamic vinegar
- -- Freshly ground black pepper
Instructions
- Heat olive oil in a large saucepan over medium-low heat. Add onion, celery and leek and sauté until soft, about 8 minutes. Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme. Bring to a simmer and cook 20 minutes.
- Remove thyme stems; discard. Purée soup in a blender until smooth. Return soup to pan and stir in milk, vinegar and pepper. Cook until thoroughly heated.
Recipe by Chef Jon Ashton.
Nutritional Info *per serving
- Calories 160
- Glycemic Load 0
- Fat 7g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 4g
- Cholesterol 5mg
- Sodium 860mg
- Potassium 900mg
- Carbohydrate 22g
- Fiber 4g
- Sugars 13g
- Protein 7g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 45%
- Calcium 15%
- Iron 20%
