YUM!!
Sorry, I got sidetracked. But my God this is a delicious recipe that I just whipped up. And I’ve got to share it with you. Because the weather around these parts?? Crazy! It was warm and lovely yesterday and Saturday; even Friday was a good day. But today? Ack… cold, blustery & raining. I needed some comfort food, without all the fat that normally accompanies that term! So I whipped up this cream of tomato soup. And… Wow. Not only am I comforted, I am beyond full!
Here’s what I did:
Ingredients
1 tbsp olive oil
1 clove garlic, crushed
1 leek, chopped up
1 carrot, chopped up
28 oz can diced tomatoes
14 oz vegetable broth (poured into the tomato can to measure)
1/2 cup fat-free evaporated milk
salt & pepper to taste
Method
- Heat olive oil in a large sized pot. Add garlic to oil to soften and then toss in the leeks. Sautee for about a minute.
- Next add the carrots and toss to coat in the oil, garlic & leeks. Add the tomatoes and vegetable broth and bring to a boil.
- Once boiling, reduce heat low enough to maintain a gentle simmer (you may need to reduce again through the cooking process), stirring frequently.
- Continue to simmer until the carrots are cooked through.
- Remove your pot from the heat and pull out your immersion blender (still don’t have one? Well, puree in batches then using your blender). Puree the soup.
- Return to heat, set on low, and add the evaporated milk, salt & pepper (I used 7 turns of my salt mill and 3 grinds of my pepper mill). Cook on low for another 5 minutes or so, and serve.
This made about 6 cups of soup. Of which I ate 3. YUM!! But I am so full now… lol… It’s a really good soup. I hope you enjoy it too!
