Garden Tomato Soup

Total Time

45 Minutes

Servings

10

Ingredients

• 3 (16 ounce) cans whole peeled tomatoes
• 2 tablespoons vegetable oil
• 2 courgette, cubed
• 2 large onions, chopped
• 2 cups sliced fresh mushrooms
• 2 tablespoons salt, or to taste
• 3 bay leaves
• 1/2 teaspoon dried thyme
• 2 teaspoons dried basil
• 1/2 teaspoon ground white pepper

Instructions

1. In a blender or food processor, puree whole tomatoes until smooth.
2. In a large pot over medium heat, cook courgette, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper.
3. Bring to a boil, then reduce heat and simmer 15 minutes.
4. Remove bay leaves before serving.