Cream of Three Tomato Soup
Heat 2 Tbsp. olive oil in large saucepan over MEDIUM-HIGH heat. Add 1 chopped onion and 1 chopped celery stalk; sauté 5-7 minutes or until tender. Add 3 c. low sodium chicken broth, ½ c. chopped sundried tomatoes, 3 (14 oz.) cans diced tomatoes (undrained), 1 (8 oz.) can tomato sauce and 2 thyme sprigs. Bring to simmer; cook 20 minutes. Discard thyme sprigs. Transfer soup to blender (or use an immersion blender in pan); puree until smooth. Return soup to pan. Stir in ½ c. half and half, 2 Tbsp. balsamic vinegar and salt & pepper to taste. Cook 3 minutes or until heated through. Top with chopped green onions (and a splash of sriracha if you like it hot!) Serves 6-8.