Garden Tomato Soup recipe

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Ingredients

3 (16 ounce) cans whole peeled tomatoes
2 tablespoons vegetable oil
2 zucchini, cubed
2 large onions, chopped
2 cups sliced fresh mushrooms
2 teaspoons salt, or to taste
3 bay leaves
½ teaspoon dried thyme
2 teaspoons dried basil
½ teaspoon ground white pepper

Nutrition Info

71.2 calories
carbohydrate: 10.9 g
cholesterol: : -
fat: 3.1 g
fiber: 2.7 g
protein: 2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 752.3 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a blender or food processor, puree whole tomatoes until smooth.

  2. In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.

Recipe Yield

10 servings

Recipe Note

This is a vegetarian tomato soup and you can add more basil if you like. I make it a lot at the restaurant I work in, and it is a favorite of customers and staff. If you want a more intense basil flavor, try adding some fresh chopped basil to the soup just before serving. The longer you cook basil the more the flavor mellows.

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