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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! 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.
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