Cream of Tomato Soup

2 medium leeks, chopped (white parts only)

8 medium tomatoes, ripe, beefsteak, cored and chopped (about 3 pounds)

1 tsp dried thyme

1 bay leaf

4 cups vegetable broth

12 oz fat free evaporated milk

1/4 Tbsp basil, fresh, chopped

1/8 tsp salt and pepper, or to taste

Coat a large saucepan with cooking spray and set over medium heat.  Add leeks and saute until soft, about 5 minutes.  Add tomatoes, thyme, and bay leaf; cook, stirring unitl 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 a blender in batches until smooth.  Return to saucepan and set pan over low heat.  Add milk and simmer 1 minutes to heat through.  Remove from heat and stir in basil; season to taste with salt and pepper.

Yields about 1 1/2 cups per serving.  2 points per serving

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