Garden Tomato Soup recipe
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- 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 caloriescarbohydrate: 10.9 gcholesterol: : -fat: 3.1 gfiber: 2.7 gprotein: 2 gsaturatedFat: 0.5 gservingSize: -sodium: 752.3 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Garden Tomato Soup
Directions
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In a blender or food processor, puree whole tomatoes until smooth.
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.