Fresh Cream of Tomato Soup

When tomatoes are out of season, use two 14-ounce cans of diced tomatoes instead.

1 spray(s) 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(s) bay leaf
4 cup(s) 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)

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, stirring occasionally, until tomatoes break down, about 5 minutes.

Add broth and reduce heat to low; simmer, covered, 10 minutes. Remove from heat and remove bay leaf.

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.

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.