Garden Tomato Soup | Recipe Finder

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10servings
30minutes
71calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

Nutrients	Lipids, Cellulose
Vitamins	B₃, B₉, C, P
Minerals	Zinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

In a blender or food processor, puree whole tomatoes until smooth.
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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