Fresh Cream of Tomato Soup

Prep Time
20 min
Cook Time
21 min
Recipe Details
  • 1 spray(s) cooking spray
  • 2 medium uncooked leek(s), chopped (white parts only)
  • 8 medium fresh tomato(es), ripe, beefsteak, cored and chopped (about 3 lbs)
  • 1 tsp dried thyme
  • 1 leaf/leaves bay leaf
  • 4 cup(s) vegetable broth
  • 12 oz fat free evaporated milk
  • 1/4 Tbsp basil, fresh, chopped
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, freshly ground, or to taste
  • 1 Tbsp fresh thyme, 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.

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