tomato soup with basil

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.
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