WW - Creamy Tomato Soup Recipe
2 teaspoon olive oil
2 medium leeks, finely chopped (white part only)
2 medium garlic cloves, minced
1 teaspoon dried oregano
56 ounces canned diced tomatoes
12 ounces fat-free evaporated milk
1/4 cup basil, fresh, finely chopped
1/8 teaspoon table salt, or more to taste
1/8 teaspoon black pepper, freshly ground, or to taste
Heat oil in a 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.
Puree soup in pan using an immersion blender. Or working in batches, transfer tomato mixture to a blender and puree until smooth (careful not to splatter hot liquid); return pureed tomato mixture to pan.
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.
Yields about 1 cup per serving.
POINTS Value: 2
Servings: 8
Preparation Time: 14 min
Cooking Time: 25 min
Level of Difficulty: Easy
