You Say Tomato

Here's a nummy tomato soup recipe that's quick and easy. Why soup? Because 65 degrees in Los Angeles is cold. Brrrrrrr.

Creamy Tomato Soup
8 servings (1 c per serving)

2 tsp olive oil
2 medium cloves of garlic (minced)
2 leeks (thinly sliced white to light green part)
1 1/2 tsp fresh thyme
56 oz canned diced tomatoes
12 oz fat free evaporated milk (or whole milk if you're feeling dicey)
1/4 c fresh basil
salt and pepper to taste

Heat the oil, garlic and leeks in a soup pot for about 2 minutes or until softened. Add the thyme and heat for another 2 minutes.

Add the tomatoes and bring to a simmer. Partially cover the pot and simmer for 5 minutes longer.

Take the tomato mixter and puree in batches. Add the pureed mixture back to the pot and add the evaporated milk. Add the salt and pepper to taste. Add basil right before serving.

Yum!