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Tomato Soup with Basil (Potage De Tomate a la Basilic)

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Recipe

 

Yield

4 servings

Prep

60 min

Cook

150 min

Ready

210 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 pounds italian plum (roma) tomatoes
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5 tablespoons olive oil
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2 Garlic cloves
minced
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2 tablespoons tomato paste
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1 teaspoon thyme
fresh, or 1/4 ts dried, crumbled
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1 dash red hot pepper sauce
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1 small fennel bulb
trimmed, diced
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1 small zucchini
diced
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1 small green bell peppers
diced
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4 large mushrooms
diced
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1 x celery stalks
diced
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4 x basil
fresh, thinly sliced
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1 each sweet red bell peppers
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2 cloves garlic
minced
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Ingredients

Amount Measure Ingredient Features
1.4 kg italian plum (roma) tomatoes
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75 ml olive oil
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2 Garlic cloves
minced
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3E+1 ml tomato paste
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5 ml thyme
fresh, or 1/4 ts dried, crumbled
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1 dash red hot pepper sauce
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1 small fennel bulb
trimmed, diced
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1 small zucchini
diced
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1 small green bell peppers
diced
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4 large mushrooms
diced
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1 x celery stalks
diced
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4 x basil
fresh, thinly sliced
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1 each sweet red bell peppers
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2 cloves garlic
minced
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Directions

Blanch tomatoes in large pot of boiling water for 1 minute.

Drain.

Rinse under cold water to cool and drain.

Using small sharp knife, peel off skin.

Cut tomatoes into quarters and remove seeds.

Purée tomatoes in blender or processor.

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.

Add bell pepper and sauté until almost tender, about 3 minutes.

Stir in garlic and tomato paste; cook 2 minutes.

Mix in tomato purée, thyme and hot pepper sauce.

Remove from heat. Cover and let stand at room temperature 2 hours.

Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat.

Add fennel; zucchini, green bell pepper, mushrooms and celery.

Sauté until crisp-tender, about 8 minutes.

Season with salt and pepper.

Bring soup to boil.

Season to taste with salt and pepper. Ladle soup into bowls.

Top with vegetable mixture. Garnish with basil and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 470g (16.6 oz)
Amount per Serving
Calories 23865% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 24%
Sugars g
Protein 10g
Vitamin A 80% Vitamin C 175%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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