Source: dLife

Fresh tomato and leek soup, flavored with basil and topped with sour cream.

Servings

1 tbsp olive oil (or margarine)
2 cup chopped leeks
3 medium garlic cloves , minced
6 fresh tomatoes
4 cup low sodium vegetable broth
0.5 tsp ground basil leaves (or more to taste)
1 pinch salt
1 pinch white pepper
6 tbsp fat free sour cream (or plain yogurt)
6 pinch fresh basil

1 Place olive oil or margarine in a large pot. Cook leeks and garlic 8 minutes or until soft.
2 Mix in tomatoes, broth, and basil and let boil. Lower heat, place lid on pot, and let simmer for 10 minutes.
3 Using a food processor or blender, puree mixture until there are no lumps. Sprinkle with salt and pepper.
4 Serve soup warm or chilled. When ready to serve, spoon sour cream on soup and top with basil.

Be sure to use ripe tomatoes, but do not overcook so the juices and sweetness stay in. Tomatoes can be peeled, or you can leave the skin on.