Tomato Soup with Basil
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Tomato Soup with Basil
- 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
