Garden Tomato Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 71 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.