Garden Tomato Soup Recipe

Ingredients
<br>- 3 (16 ounce) cans whole peeled tomatoes
<br>- 2 tablespoons vegetable oil
<br>- 2 zucchini, cubed
<br>- 2 large onions, chopped
<br>- 2 cups sliced fresh mushrooms
<br>- 2 teaspoons salt, or to taste
<br>- 3 bay leaves
<br>- 1/2 teaspoon dried thyme
<br>- 2 teaspoons dried basil
<br>- 1/2 teaspoon ground white pepper
<br><p></p>Directions
<br>step 1: In a blender or food processor, puree whole tomatoes until smooth.
<br>step 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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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
step 1: In a blender or food processor, puree whole tomatoes until smooth.
step 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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