Garden Tomato Soup

Cooking Recipes Catalogue

This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.

INGREDIENTS (for 1 servings):


  • 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.