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  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1 leek, white and light green parts only, chopped
  • 3 cups reduced-sodium chicken broth
  • 1/2 cup chopped sun-dried tomatoes
  • 3 (14-ounce) cans diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 2 sprigs fresh thyme
  • 1 cup 2 percent reduced-fat milk
  • 2 tablespoons 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.

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The recipe was originally published as Three-Tomato Soup on

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