Tomato Soup with Basil

Name: Tomato Soup with Basil
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

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

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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

Step-by-Step

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