Source: dLife

Rich and creamy tomato, leek, and garlic soup.

Servings

2 cup chopped leeks
3 medium garlic cloves , minced
1 tbsp olive oil
6 large tomato (about 2 1/2 pound)
4 cup low fat unsalted chicken broth
0.5 tsp dried basil (or more to taste)
1 pinch salt
1 pinch white pepper
6 tbsp fat free sour cream
1 pinch fresh basil (for garnish)

1 Sauté leeks and garlic in oil in a large saucepan until tender, about 8 minutes.
2 Add tomatoes, broth, and basil to saucepan. Bring to a boil.
3 Reduce heat and simmer, covered, 10 minutes.
4 Process soup in food processor or blender until smooth.
5 Season to taste with salt and white pepper.
6 Top each bowl of soup with a tablespoon of sour cream and garnish with basil sprigs. Serve soup warm or chilled.

Use summer's ripe tomatoes for this soup, cooking only briefly to maintain their sweetness.