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09-16-2006, 10:16 AM
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Creamy Tomato Soup
Ingredients
2 tsp olive oil 2 medium leek(s), finely chopped (white part only) 2 medium garlic clove(s), minced 1 tsp dried oregano 56 oz canned diced tomatoes 12 oz fat-free evaporated milk 1/4 cup basil, fresh, finely chopped 1/8 tsp table salt, or more to taste 1/8 tsp black pepper, freshly ground, or to taste Instructions 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. Notes There’s no need to succumb to salty canned tomato soup anymore. You can create your own healthful version in just minutes – a version that’s super creamy and bursting with the bright flavor of fresh basil.     
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