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10-28 Quick tomato soup

Sauté
1 T olive oil
1/2 onion, chopped
a stalk of celery, chopped
When softened, add
1 leek, sliced thin (only use white parts until there is more green than white)
Stir a minute longer to allow to soften
Then add
1 1/2 c chicken broth
1 can tomato sauce
2 cans (14 oz) tomatoes, whole or diced, undrained
1 T fresh thyme or 1 t dry thyme
Bring to a boil and allow to simmer 15-20 minutes
Remove from heat and blend with immersion blender to desired chunkiness.
Return to heat and add:
1/2 c milk or cream or Marscapone cheese
1 T balsamic vinegar
pepper to taste, maybe salt
When soup is warmed through, serve with a sprinkle of fresh basil on top and beside a toasted ham and cheese of course!

If you want more texture in your soup, add in sun dried tomatoes in oil, chopped
If you want the soup sweeter, add in some honey or agave
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