Fresh Cream Of Tomato Soup With Basil - Ww 2 Points

• 2 medium leeks, chopped (white parts only)
• 8 medium beefsteak tomatoes, cored and chopped (about 3 lbs)
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 4 cups vegetable broth
• 12 ounces fat-free evaporated milk
• 1/4 tablespoon basil, fresh, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh thyme (to garnish)

1. Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and saute until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.
2. Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.
3. Puree tomato mixture in saucepan using an immersion blender. Or, working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid); return puree to saucepan and set pan over low heat.
4. Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve.
5. Yields about 1 1/2 cups per serving.

leeks, beefsteak tomatoes, thyme, bay leaf, vegetable broth, milk, basil, salt, black pepper, fresh thyme

Taken from www.food.com/recipe/fresh-cream-of-tomato-soup-with-basil-ww-2-points-256052 (may not work)