Three-Tomato Soup

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


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


  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.

Nutritional Info *per serving

  • Calories 160
  • Fat 7g
  • Cholesterol 5mg
  • Sodium 860mg
  • Carbohydrate 22g
  • Fiber 4g
  • Protein 7g