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