Fresh cream of tomato soup
2 medium, chopped (white parts only)
8 medium, ripe, beefsteak, cored and chopped (about 3 lbs)
Fat free evaporated milk
¼ Tbsp, fresh, chopped
⅛ tsp, or to taste
⅛ tsp, freshly ground, or to taste
1 Tbsp, fresh (for 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 broth and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.
- Puree tomato mixture in saucepan using an immersion blender. Or, 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. 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.