Tomato Soup

Submitted by ellie_

"We really enjoyed this soup with grilled cheese sandwiches -- comfort food. When I made this recipe my cans of ingredients were of different sizes, so I used 4 cups vegetable broth, 28 oz tomatoes, 15 oz tomatoes sauce, a good sprinkle of dried thyme. Also the leftover sauce which I cooked down a bit I heated up for dinner, added a bit of water and had it with pasta. Same recipe - two meals -- worked for me. Recipe source: local newspaper"

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1⁄4 cup celery, chopped
• 1 leek, white and light green parts only, chopped
• 3 cups chicken broth (see note in description) or 3 cups vegetable broth (see note in description)
• 1⁄2 cup sun-dried tomato, chopped
• 3 (14 ounce) cans tomatoes, diced and undrained (see note in description)
• 1 (8 ounce) can tomato sauce (see not in description)
• 2 sprigs thyme or 2 teaspoons dried thyme
• 1 cup 2% low-fat milk (I used skim milk)
• 2 tablespoons balsamic vinegar
• pepper

directions

1. In a large saucepan over medium-low heat add oil to the pan and then add the vegetables (onion - leek) and sauté until vegetables are soft (8-10 minutes).
2. Stir in next 5 ingredients (broth - thyme) and bring to a simmer and cook for 20 minutes.
3. Remove and discard thyme.
4. Puree soup with and immersion blender until smooth.
5. Add milk, vinegar and pepper and heat until hot.

Reviews

[Sharon123]

Delicious! I used a bunch of green onions in place of a leek, almond milk and vegetable stock instead of chicken stock.