Fresh Cream of Tomato Soup with Basil
2
Points®
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.
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