Cream of tomato soup

3
3
3
SmartPoints value per serving
Total Time
41 min
Prep
20 min
Cook
21 min
Serves
6
Difficulty
Easy
This homemade soup is ideal for lunch or eating on the go as you can make it in advance and pop in a flask or container.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Leek

2 medium, chopped (white parts only)

Tomato

8 medium, ripe, cored and chopped

Thyme, Dried

1 teaspoons, level

Bay leaf, dry

1 leaf/leaves

Vegetable stock cube(s)

1 cube(s), make up to 960ml with water, ensure gluten free

Light Evaporated Milk

2 can(s), small, (340g)

Dried Basil

¼ tablespoons, level

Salt

1 pinch, and black pepper, freshly ground, or to taste

Thyme, Fresh

1 sprig(s), to 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, stirring occasionally, until tomatoes break down, about 5 minutes.
  2. Add stock and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.
  3. 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.

Start eating better than ever!