Creamy Tomato Soup

• 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

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.

olive oil, garlic, leeks, tomatoes, oregano, fresh basil, milk, salt

Taken from www.food.com/recipe/creamy-tomato-soup-277620 (may not work)