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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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 |
1/2 teaspoon dried thyme |
2 teaspoons dried basil |
1/2 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.
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