WW Fresh Cream of Tomato Soup with Basil

by cookingwithauntjuju.com

Last November I received an email that someone had pinned one of my pins.  I had to laugh as I only have about 6 pins and this is one of them.  I am obviously not very active on Pinterest.  I pinned this from the Weight Watcher’s website from 2014.  As I just made it I used canned tomatoes and it turned out great.  Hope to try it this summer when Michigan tomatoes are available.

This would be good served with my Spinach, orange and avocado salad.  A healthy meal all the way 🙂

I love tomato soup, I make a concentrate using fresh tomatoes and tarragon and freeze it, go here for the recipe and I also have a delicious Tomato Parmesan Soup. Good ole Campbell’s Tomato Soup is about the only soup I will eat from a can, except for Trader Joe’s Bean Soup.  So, here is my third tomato soup recipe and a healthy one from Weight Watcher’s.

Needless to say, this winter soup using canned tomatoes is delicious.  The addition of thyme and fresh basil are important additions to the flavor of this soup.

A reminder of Angie’s First Anniversary Celebration this Friday.  It is a huge block party so we hope to see you all there.

 

WW Fresh Cream of Tomato Soup with Basil

  • nonstick cooking spray
  • 2 leeks, white part only, chopped (I also added the light green part)
  • 3 lbs. fresh tomatoes, peeled, chopped – I like to seed them as well ; or use two 14-1/2 oz. canned diced tomatoes
  • 1 tsp. thyme, dried
  • 1 bay leaf
  • 4 cups vegetable broth
  • 12 oz. fat free evaporated milk
  • 1/4 tbsp. fresh basil, minced
  • salt and pepper to taste

Coat a large saucepan with nonstick cooking spray; add leeks and saute until soft about 5 to 10 minutes.  Add the prepared tomatoes, thyme and bay leaf and cook until the tomatoes break down, about 5 to 10 minutes.

Add broth and bring to a simmer, reduce heat to low, cover and simmer for 10 minutes.  Remove  bay leaf and set aside.

Puree the tomato mixture in batches in a blender until smooth.  Or use an immersion blender which is what I have.  Return mixture to saucepan set over low heat.  Add milk and simmer just to heat through.  Remove from heat and stir in fresh basil, season to taste with salt and pepper.  I also love it garnished with saltine crackers.

WW PointsPlus 3 per 1-1/2 cups

Recipe by cooking with aunt juju

http://cookingwithauntjuju.com/2015/01/19/ww-fresh-cream…oup-with-basil/  

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14 thoughts on “WW Fresh Cream of Tomato Soup with Basil”

  1. Sounds like a delicious and healthy soup, Judi! Love the use of evaporated milk to achieve the creaminess… it looks fabulous!

    Reply

  2. Haha!! I get those emails all the time, Judi! I get all excited, and then when I go to Pinterest to see what photo of mine was pinned, I find that it wasn’t even mine! I belong to a few boards where there are many bloggers pinning to them, and it’s always the other bloggers stuff getting pinned!!

    But this soup? Yeah, it’s totally worth pinning! I’ve been searching for a good homemade tomato soup recipe for a long time. Whenever I make it, my husband always tells me it’s too “tomatoey”…. I try to explain to him that it IS “TOMATO” soup!! I’m definitely trying this. Pure comfort. <3

    Reply

    • Thank you Prudy – I was very happy with the results of this soup. I mean how easy to use canned tomatoes. I am sure the flavor will be a little different if fresh tomatoes are used – cannot wait to try that this summer. You will like this soup and tell your hubby I don’t think it is too tomatoey 🙂

      Reply

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