Three Tomato Soup

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1/4 cup celery, chopped
• 1 leek, white and green parts only, chopped
• 3 cups chicken broth
• 1/2 cup sun-dried tomato, chopped
• 3 (14 ounce) cans diced tomatoes with juice
• 1 (8 ounce) can tomato sauce
• fresh thyme, 2 sprigs
• 1 cup 2% milk
• 2 tablespoons balsamic vinegar
• black pepper, to taste

1. Heat oil in a large saucepan over medium-low heat.
2. Add onions, celery and leek. Saute' until soft, about 8 minutes.
3. Add chicken broth, sun-dried tomatoes, diced tomatoes, tomato sauce and thyme.
4. Bring to a simmer and cook for 20 minutes.
5. Remove thyme stems; discard.
6. Puree' soup in batches in a blender or use an immersion blender on low speed until desire texture is achieved.
7. Return to pan and stir in milk, vinegar and pepper.
8. Cook until heated through, about 6-10 minutes.

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

Taken from www.food.com/recipe/three-tomato-soup-439083 (may not work)