Recipe by KelBel
Pair this creamy tomato soup with a grilled cheese sandwich for true comfort food. When tomatoes are out of season, use two 14-ounce cans of diced tomatoes instead. From WeightWatchers.com
Top Review by Brooke the Cook in WI
Considering how low calorie this is - it was pretty good. I have so many tomatoes in my garden that this was a perfect way to use them up. I enjoyed the fresh basil mixed in at the end, although my DH and I both added cayenne and lots of fresh ground pepper because it was fairly bland as written, even 13yo DS called this 'dull.' All in all it's a very healthy and low-cal soup thats very versatile.
- 2 medium leeks, chopped (white parts only)
- 8 medium beefsteak tomatoes, cored and chopped (about 3 lbs)
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 4 cups vegetable broth
- 12 ounces fat-free evaporated milk
- 1⁄4 tablespoon basil, fresh, chopped
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 tablespoon fresh thyme (to garnish)
Directions See How It's Made
- 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 until tomatoes break down, about 5 minutes.
- Add broth and bring to a simmer; reduce heat to low, cover and simmer 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.