Creamy Tomato Soup

Just made this soup... WOW quick and easy as well as low cal. Salt amount depends on the tomatoes you use... I have used 1+ teaspoons on some occasions. Enjoy! Core Weight Watchers Recipe - 2 points per serving. I Have made using low fat evaporated milk (couldn't find in data base) and it is delicious as well!

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2  teaspoons olive oil
• 2  garlic cloves, minced
• 2  medium leeks, finely chopped, white part only
• 56  ounces  canned diced tomatoes
• 1  teaspoon dried oregano
• 1⁄4 cup fresh basil, finely chopped
• 12  ounces evaporated milk
•  salt and pepper

Directions

1. Heat oil in large saucepan over medium heat. Add leeks and garlic, cook until soft, about 2 minutes. Add oregano, cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
2. Puree soup in pan using immersion blender, or (working in batches) transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid. Return puree'd tomato mixture to pan.
3. Set pan over low heat and add milk. Simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper.