Three-Tomato Soup

Kitchen Tested
  • Yield 6 servings

Make this soup in winter when you're craving the taste of good tomatoes.

Mark Boughton Photography / styling by Teresa Blackburn


2 tablespoons 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 chopped sun-dried tomatoes
3 (14-ounce) cans diced tomatoes, undrained
1 (8-ounce) can tomato sauce
2 sprigs fresh thyme
1 cup 2 percent reduced-fat milk
2 tablespoons balsamic vinegar
Freshly ground black pepper


  1. 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.
  2. 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.



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