I've been looking forward to making this all weekend and with a few adjustments (the addition of crushed red pepper & liberally salting & peppering the soup), it came out pretty delicious, especially when served with a grilled cheese on homemade crusty bread.
Tomato Basil Soup
2 medium leek(s), chopped (white parts only)
1 T red pepper flakes
Heat oil in a large saucepan. 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. Sprinkle with freshly grated Parmesan before serving.
recipe adapted from weightwatchers.com