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Photo of Fresh Cream of Tomato Soup with Basil by WW

Fresh Cream of Tomato Soup with Basil

2
Points® value
Total Time
41 min
Prep
20 min
Cook
21 min
Serves
6
Difficulty
Easy
We kept calories and fat low in this normally sinful recipe by using vegetable broth and evaporated skim milk instead of whole milk or heavy cream.

Ingredients

Cooking spray

1 spray(s), (5 one-second sprays per serving)

Uncooked leek

2 medium, chopped (white parts only)

Tomato

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

Dried thyme

1 tsp(s)

Bay leaf

1 leaf/leaves

Vegetable broth

4 cup(s)

Fat free evaporated milk

12 oz

Fresh basil

¼ tbsp(s), fresh, chopped

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch(es), freshly ground, or to taste

Fresh thyme

1 tbsp(s), (for garnish)

Instructions

  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 until tomatoes break down, about 5 minutes.
  2. Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
  3. 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. (Or puree in saucepan using an immersion blender.) 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.

Notes

When tomatoes are out of season, substitute two 14-ounce cans of diced tomatoes.

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