Was | 7POINTS Now |  2POINTS Servings |  6 Preparation Time |  20 min Cooking Time |  21 min Level of Difficulty |  Easy We kept calories and fat low in this normally sinful recipe by using vegetable broth and evaporated skim milk instead of whole milk or heavy cream. When tomatoes are out of season, substitute two 14-ounce cans of diced tomatoes.

1 sprays cooking spray
2 medium leek(s), chopped (white parts only)
8 medium tomato(es), ripe, beefsteak, cored and chopped (about 3 lbs)
1 tsp dried thyme
1 piece bay leaf
4 cup vegetable broth
12 oz fat-free evaporated milk
1/4 Tbsp basil, fresh, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1 Tbsp thyme, fresh (for garnish)
 

1. Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté 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. 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. (Or puree in saucepan using an immersion blender.) 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. Yields about 1 1/2 cups per serving.
    

We renovated Cream of Tomato Soup by:

1. Softening the tomatoes with cooking spray instead of oil.
    
2. Using fat-free evaporated milk instead of whole milk or cream for creaminess.