Ingredients
- 2 tablespoons oil (olive oil)
- 1 yellow onion, chopped
- 1/4 cup celery, chopped
- 1 leek, with and light green parts only, chopped
- 3 cups vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- 3 cans (14 ounces each) tomatoes, diced and undrained
- 1 can (8 ounce) tomato sauce
- 2 teaspoons dried thyme
- 1 cup milk (I used skim milk)
- 2 tablespoons balsamic vinegar
- Pepper
How to Make
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Step 1: In a large sauce pan or pot over medium low heat add oil and then add the vegetables (onion - leek) and saute until vegetables are soft (8-10 minutes).
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Step 2: Stir in next 5 ingredients (broth - thyme) and bring to a simmer and cook for 20 minutes
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Step 3: Puree soup using an immersion blender until smooth.
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Step 4: Stir in milk, vinegar and pepper and heat until hot.
Tips & Variations
- Immersion blender
We hope you enjoy this recipe!
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