Cream of tomato soup
Calorie controlled cooking spray
2 medium, chopped (white parts only)
8 medium, ripe, cored and chopped
1 teaspoons, level
Bay leaf, dry
Vegetable stock cube(s)
1 cube(s), make up to 960ml with water, ensure gluten free
Light Evaporated Milk
2 can(s), small, (340g)
¼ tablespoons, level
1 pinch, and black pepper, freshly ground, or to taste
1 sprig(s), to garnish
- 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 stock and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.
- Purée tomato mixture in saucepan using a blender. Or, working in batches, purée tomato mixture in a blender until smooth (be careful not to splatter hot liquid); return purée 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.