Tomato Soup

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 14 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)
• 12 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

1. In a large saucepan over medium-low heat add oil to the pan and then add the vegetables (onion - leek) and saute 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.

olive oil, onion, celery, only, chicken broth, tomato, tomatoes, tomato sauce, thyme, milk, balsamic vinegar, pepper

Taken from www.food.com/recipe/tomato-soup-512139 (may not work)