Garden Tomato Soup
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Description
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.
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
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.
Nutrition Facts
serving: 10 servings
calories: 71.2 kcal
carbohydrates: 10.9 g
protein: 2 g
saturated fat: 0.5 g
sodium: 752.3 mg
fiber: 2.7 g
sugar: 5.5 g