Photo of Cream of tomato soup by WW

Cream of tomato soup

Points® value
Total Time
41 min
20 min
21 min
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.


Calorie controlled cooking spray

5 spray(s)


2 medium, chopped (white parts only)


8 medium, ripe, cored and chopped

Thyme, Dried

1 teaspoon(s), level

Bay leaf, dry

1 leaf/leaves

Vegetable stock cube

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

Light Evaporated Milk

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

Dried Basil

¼ tablespoon(s), level


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

Thyme, Fresh

1 sprig(s), to garnish


  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.