Tomato Soup
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1⁄4 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)
- 1⁄2 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
directions
- In a large saucepan over medium-low heat add oil to the pan and then add the vegetables (onion - leek) and sauté until vegetables are soft (8-10 minutes).
- Stir in next 5 ingredients (broth - thyme) and bring to a simmer and cook for 20 minutes.
- Remove and discard thyme.
- Puree soup with and immersion blender until smooth.
- Add milk, vinegar and pepper and heat until hot.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>