Tomato Soup: Summer Garden Soup
In light of the summer season, summer garden vegetables must be used to their maximum potential. First, this tomato soup recipe can be made using canned or very ripe freshly grown tomatoes (fresh recommended). Furthermore, the simplicity of this tomato soup recipe allows the flavors of the tomatoes to shine through in sweet, slightly acidic deliciousness. Moreover, the versatility is refreshing, cream can be used to add richness, or chili pepper to give heat. As well, this tomato soup is delicious hot or cold, or as a main or side dish.
Together with a grilled cheese sandwich, this healthy soup makes the perfect indulgent meal for children or adults!
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As well, this tomato soup is delicious hot or cold, or as a main or side dish.
- 3 (16 ounce) cans whole peeled tomatoes (or fresh ripe tomatoes)
- 2 tablespoons vegetable oil
- 2 zucchini, cubed
- 1/2 teaspoon dried thyme
- 2 large onions, chopped
- 2 cups sliced fresh mushrooms
- 1/2 teaspoon ground pepper
- 2 teaspoons salt, or to taste
- 3 bay leaves
- 1 handful of fresh basil (or 1 teaspoon dried)
First, in a blender or food processor, puree whole tomatoes until smooth.
Next, in a large pot over medium heat, saute the zucchini, onions, and
mushrooms in oil until tender and fragrant.
Finally, pour in pureed tomatoes.
To finish, season with salt, bay leaves, thyme, basil and white pepper.
Lastly, bring it to a gentle boil, then reduce the heat and simmer 15 minutes.
Importantly, remove the bay leaves before serving.
In the end, this tomato soup recipe is a must try! Furthermore, it can be kept in the fridge for several days; making it an easy option for a quick meal or starter. Lastly, with no hassle, and short prep time, there is no excuse not to try it!