Creamy Tomato Soup - cooking recipe

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced
2 medium leeks, finely chopped, white part only
56 ounces canned diced tomatoes
1 teaspoon dried oregano
1/4 cup fresh basil, finely chopped
12 ounces evaporated milk
salt and pepper

Preparation

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.
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.
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.