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Consider making a double batch for the freezer or for popping into the microwave the next day for a perfect low-calorie light lunch.

Tomato Basil Soup

1 pound fresh tomatoes, peeled, seeded and chopped
1/2 cup carrots, washed and chopped
1/2 cup leeks, washed and chopped (can substitute onions)
1/2 cup chopped shallots
1/2 teaspoon minced garlic
1/4 cup olive oil
1 sprig fresh thyme
2 bay leaves
1/4 cup tomato paste
8 cups chicken broth
5 tablespoons chopped fresh basil

1. Heat olive oil in a 4-quart saucepan.
2. Add tomatoes, leeks, carrots, shallots and garlic; sauté for 1 to 2 minutes.
3. Add fresh thyme, bay leaves, tomato paste and chicken broth
4. Simmer on low heat for 20 to 25 minutes.
5. Remove thyme and bay leaves.
6. Puree mixture in blender or food processor.
7. Reheat soup
8. Serve with freshly chopped basil in each bowl.

Makes 4 servings.