Fresh Cream of Tomato Soup

By Tonya_Speed

Ingredients

• 1 spray(s) cooking spray
• 2 medium leek(s), chopped (white parts only)
• 8 medium tomato(es), ripe, beefsteak, cored and chopped (about 3 lbs)
• 1 tsp dried thyme
• 1 piece(s) bay leaf
• 4 cup(s) vegetable broth
• 12 oz fat-free evaporated milk
• 1/4 Tbsp basil, fresh, chopped
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, freshly ground, or to taste
• 1 Tbsp thyme, fresh (for garnish)

Details

Servings 6
Adapted from weightwatchers.com

Preparation

Step 1

Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook, stirring occasionally, until tomatoes break down, about 5 minutes.

Add broth and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.

Puree tomato mixture in saucepan using an immersion blender. Or, working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid); return puree to saucepan and set pan over low heat. Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve. Yields about 1 1/2 cups per serving.