Tomato Soup with Basil (Potage De Tomate a la Basilic)
Yield
4 servingsPrep
60 minCook
150 minReady
210 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
italian plum (roma) tomatoes
|
|
| 5 | tablespoons |
olive oil
|
|
| 2 | Garlic |
cloves
minced |
*
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | teaspoon |
thyme
fresh, or 1/4 ts dried, crumbled |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | small |
fennel bulb
trimmed, diced |
*
|
| 1 | small |
zucchini
diced |
|
| 1 | small |
green bell peppers
diced |
|
| 4 | large |
mushrooms
diced |
|
| 1 | x |
celery stalks
diced |
*
|
| 4 | x |
basil
fresh, thinly sliced |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | cloves |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
italian plum (roma) tomatoes
|
|
| 75 | ml |
olive oil
|
|
| 2 | Garlic |
cloves
minced |
*
|
| 3E+1 | ml |
tomato paste
|
|
| 5 | ml |
thyme
fresh, or 1/4 ts dried, crumbled |
*
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | small |
fennel bulb
trimmed, diced |
*
|
| 1 | small |
zucchini
diced |
|
| 1 | small |
green bell peppers
diced |
|
| 4 | large |
mushrooms
diced |
|
| 1 | x |
celery stalks
diced |
*
|
| 4 | x |
basil
fresh, thinly sliced |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | cloves |
garlic
minced |
|
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.
