Garden Tomato Soup
Description
This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.
Ingredients
•
3 (16 ounce) cans whole peeled tomatoes
•
2 tablespoons vegetable oil
•
2 zucchini, cubed
•
2 large onions, chopped
•
2 cups sliced fresh mushrooms
•
2 teaspoons salt, or to taste
•
3 bay leaves
•
1/2 teaspoon dried thyme
•
2 teaspoons dried basil
•
1/2 teaspoon ground white pepper
Directions
1
In a blender or food processor, puree whole tomatoes until smooth.
2
In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.