You are here: Home » Recipes » Three-Tomato Soup Three-Tomato Soup Recipe by Jon AshtonKitchen 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 PrintEmail Ingredients 2 tablespoons olive oil1 cup chopped onion1/4 cup chopped celery1 leek, white and light green parts only, chopped3 cups reduced-sodium chicken broth1/2 cup chopped sun-dried tomatoes3 (14-ounce) cans diced tomatoes, undrained1 (8-ounce) can tomato sauce2 sprigs fresh thyme1 cup 2 percent reduced-fat milk2 tablespoons 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.