Tomato Soup With Basil  Recipe

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Tomato Soup with Basil

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Ingredients

3 lb
plum tomatoes
5 Tbsp
olive oil
1
red bell pepper, diced
2
garlic cloves, minced
2 lb
tomato paste
1/4 tsp
thyme, dried and crushed
1 dash(es)
hot pepper sauce
1 small
fennel bulb, trimmed and diced
1 small
zucchini, diced
1 small
green bell pepper, diced
4 large
mushrooms, diced
4
basil leaves, fresh
1
celery ribs, diced

Directions Step-By-Step

1
Blanch tomatoes in large pot of boiling water for 1 minute; drain.
2
Rinse under cold water to cool and drain.
3
Using small sharp knife, peel off skin; cut tomatoes into quarters and remove seeds.
4
Puree tomatoes in blender or processor.
5
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat; add bell pepper and saute until almost tender, about 3 minutes.
6
Stir in garlic and tomato paste; cook 2 minutes.
7
Mix in tomato puree, thyme and hot pepper sauce; remove from heat.
8
Cover and let stand at room temperature 2 hours.
9
Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat; add fennel, zucchini, green bell pepper, mushrooms and celery.
10
Saute until crisp-tender, about 8 minutes; season with salt and pepper.
11
Bring soup to boil; season to taste with salt and pepper.
12
Ladle soup into bowls; top with vegetable mixture.
13
Garnish with basil and serve.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy