Creamy Tomato Soup

1. 1

   Heat oil in large saucepan over medium heat. Add leeks and garlic, cook until soft, about 2 minutes. Add oregano, cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.

2. 2

   Puree soup in pan using immersion blender, or (working in batches) transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid. Return puree'd tomato mixture to pan.

3. 3

   Set pan over low heat and add milk. Simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.