a smooth & creamy, healthy tomato basil soup
2 tablespoons olive oil
2-3 medium leeks, chopped (white parts only)
3-4 medium garlic cloves, chopped
2 teaspoons dried thyme
salt & pepper to taste
6oz can tomato paste
12oz can tomato sauce
4 - 26oz cans whole tomatoes
8 cups reduced sodium chicken broth
2 - 26oz cans diced tomatoes
2 bay leaves
fresh chopped basil (½ cup or to taste)
2 - 12oz cans fat free evaporated milk
1 teaspoon baking soda
weight watchers friendly; 1 points plus per cup
Heat olive oil over medium heat in a large pot. Add chopped leeks and saute until soft, about 5-10 minutes. Add chopped garlic and saute a few more minutes. Add cans of whole tomatoes, thyme, and bay leaves. Cook, stirring occasionally, until tomatoes break down, about 10-15 minutes.
Add broth, bring to boil and reduce to simmer, cover and let cook 15-20 minutes. Remove from heat and remove bay leaves. Using immersion blender, blend until smooth. If using a food processor or regular blender, let cool completely before you puree mixture to avoid burns.
Add soup back to pot if needed. Add cans of diced tomatoes and bring to boil. Reduce to simmer and let cook, uncovered, until soup reduces. Anywhere from 30 minutes to 2 hours...or longer, if needed! Season with salt and pepper to taste.
Add a teaspoon of baking soda before adding the evaporated milk, to avoid curdling. Simmer to heat milk through. Remove from heat. Add as much, or as little, basil as you like to taste. Garnish with additional thyme or basil. Serve immediately or refrigerate/freeze until ready to eat! 1 cup servings.