Garden Tomato Soup

Garden Tomato Soup

10
ODella Romaine 0

"This is a vegetarian tomato soup and you can add more basil if you like. I make it a lot at the restaurant I work in, and it is a favorite of customers and staff. If you want a more intense basil flavor, try adding some fresh chopped basil to the soup just before serving. The longer you cook basil the more the flavor mellows."

Ingredients 45 m {{adjustedServings}} servings 71 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
How to Make Tomato Bisque

Watch Chef John make tomato soup’s richer, silkier cousin.

Vegan Black Bean Soup

See how to make a zesty black bean soup that’s thick and hearty.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Kendra Bergen
10/28/2003

Great flavour. I would add less salt though, as it was very powerful.

Lo
4/30/2004

Must be a typo. I cannot imagine putting 2T of salt in a soup of this size. I put in 1T and it still tastes pretty salty to me. Otherwise the flavor is decent, but nothing to write home about... or make again.

JEMYJL
10/28/2007

Man! That was good! I changed a few things though. First I read the reviews so I knew to reduce to salt to less than a tbsp. I put 1/2 tsp. Perfect! Then I added 1 lb of ground meat. Last, instead of vegtable oil, I used olive oil. My picky 7 year old even liked so much, he asked me to make it again. Only next time, I'm going to shred the zuchinni so that maybe I can get our 3 year old other picky eater to eat it. All in all, this hit the spot.