Tomato Soup with Basil

Tomato Soup With Basil

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  • 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

How to Make Tomato Soup with Basil


  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.

Printable Recipe Card

About Tomato Soup with Basil

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

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