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Title: Tomato Soup with Basil (Potage De Tomate a la Basilic)
Categories: Soup French Vegetarian Vegan
Yield: 4 Servings

3lbPlum tomatoes
5tbOlive oil
1 Red bell pepper; diced
2 Garlic cloves; minced
2tbTomato paste
1tsFresh thyme leaves; -OR-
1/4ts-Dried thyme, crumbled
1dsHot pepper sauce
1smFennel bulb; trimmed, diced
1smZucchini; diced
1smGreen pepper; diced
4lgMushrooms; diced
1 Celery stalk; diced
4 Fresh basil leaves - thinly sliced

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. Puree tomatoes in blender or processor.

Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add bell pepper and saute until almost tender, about 3 minutes. Stir in garlic and tomato paste; cook 2 minutes. Mix in tomato puree, 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. Saute 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.

Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias

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