Garden Tomato Soup

Garden Tomato Soup

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  ODella Romaine

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

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Reviews (10)

Rate This Recipe
Kendra
15

Kendra

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

Lo
13

Lo

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
11

JEMYJL

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.

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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Garden Fresh Tomato Soup

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Pressure Cooker Cream of Tomato Soup