Cream of tomato soup
3
Points®
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 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
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.
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