I've been wanting to post this recipe for a while now. I considered creating a new blog for recipes, but I can't even keep up with this one, so I'll post my few random recipes here instead!

I love cooking and baking. If I had to choose one, I'd probably choose to bake, however, because I love cake and cookies! But cooking is enjoyable as well. I usually find a recipe that interests me and then change it as I see fit. Some of my favorite recipe sites are from Food Network, MyRecipes (Southern Living and Cooking Light), and random food blogs around the Web and on Pinterest. I also have a ton of cookbooks.

If I remember correctly, my Creamy Tomato Basil Soup recipe is inspired by two or three different recipes from around the Web: Ina Garten's Roasted Tomato Basil Soup, as well as from this blog, originally found on Pinterest! I think there might have been an original Weight Watchers recipe for inspiration, as well! This is a Weight Watchers–friendly recipe, as it is only 1 points-plus for 1 cup! Also, this recipe makes a lot of soup! Go big or go home right? Well, be prepared to freeze some, or just cut the recipe in half if you don't have a lot of soup eaters in your family.

With my own spin and twist, here it is! I do plan to enter it in a contest one day. How the heck do I copyright this recipe?!

Ingredients
2 tablespoons olive oil
2-3 medium leeks, chopped (white parts only)
3-4 medium garlic cloves, chopped
2 teaspoons dried thyme
Salt and pepper to taste
6-ounce can tomato paste
12-ounce can tomato sauce
4 26-ounce cans whole tomatoes
8 cups reduced-sodium chicken broth
2 26-ounce cans diced tomatoes
2 bay leaves
Fresh chopped basil (1/2 cup or to taste)
2 12-ounce cans fat-free evaporated milk
1 teaspoon baking soda

Instructions
Heat olive oil over medium heat in a VERY LARGE POT: professional chef right here, baby!
Add chopped leeks, and saute until soft, about 5–10 minutes. Add chopped garlic, and saute a few more minutes. Add cans of whole tomatoes, thyme, and bay leaves. Cook, stirring occasionally, until tomatoes break down, about 10–15 minutes.

Add broth, bring to boil, and reduce to simmer, cover, and let cook 15–20 minutes. Remove from heat, and remove bay leaves. With an immersion blender, blend until smooth. If using a food processor or regular blender, let cool completely before pureeing mixture to avoid burns.

Add soup back to pot if needed. Add cans of diced tomatoes, and bring to boil. Reduce to simmer, and let cook, uncovered, until soup reduces some—professional chef strikes again—anywhere from 30 minutes to 2 hours or longer! Season with salt and pepper to taste.

Add a teaspoon of baking soda before adding the evaporated milk to avoid curdling. Simmer to heat milk through. Remove from heat. Add as much, or as little, basil as you like. I LOOOVE the taste of basil, so I add A LOT! I have used both fresh, chopped basil, as well as a tube of chopped, fresh basil herb blend by Gourmet Garden. I used half the tube! I've added the tubed basil before adding the milk as well—whatever floats your boat!

Big pot

And that's it! Feel free to garnish with additional thyme or basil. Serve immediately, or refrigerate/freeze until ready to eat! Enjoy!

My yummy soup

Next month, I may try out a new French onion soup recipe! Yum, yum!

— Brianne (bribugg13)
Recipe originally posted Jan. 9, 2012, at Brianne's personal blog, Momma Needs Coffee!