Garden Tomato Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

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.

Do you like the recipe? Share this tasty recipe!