Tomato Soup with Basil

Tomato Soup With Basil  Recipe

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3 lb
plum tomatoes
5 Tbsp
olive oil
red bell pepper, diced
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
basil leaves, fresh
celery ribs, diced


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

About Tomato Soup with Basil

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