Photo of Fresh cream of tomato soup by WW

Fresh cream of tomato soup

Total Time
41 min
20 min
21 min
Whipping up your own tomato soup makes a far better cup or bowl than the old-school canned variety. This one combines garden fresh tomatoes and leeks with evaporated milk for a lighter, brighter, so much tastier version of this classic. Pair cream of tomato soup with a grilled cheese sandwich for a summery take on comfort food. And when tomatoes are out of season, use two 14-ounce cans of diced tomatoes instead. If you're opting for canned tomatoes, remember that they are the stars of this soup, so choose the highest quality canned variety available, and cook the tomato-leek and herb mixture a little longer, over low heat to allow the flavors to mingle before pureeing.


Cooking spray

1 spray(s)

Uncooked leeks

2 medium, chopped (white parts only)


8 medium, ripe, beefsteak, cored and chopped (about 3 lbs)

Dried thyme

1 tsp

Bay leaf

1 leaf/leaves

Vegetable broth

4 cup(s)

Fat free evaporated milk

12 fl oz


¼ Tbsp, fresh, chopped

Table salt

tsp, or to taste

Black pepper

tsp, freshly ground, or to taste

Fresh thyme

1 Tbsp, fresh (for 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 broth and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.
  3. 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.