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Garden Tomato Soup

"This is a vegetarian tomato soup and you can add more basil if you like. I make it a lot at the restaurant I work in, and it is a favorite of customers and staff. If you want a more intense basil flavor, try adding some fresh chopped basil to the soup just before serving. The longer you cook basil the more the flavor mellows."
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Ingredients

45 m servings 71 cals
Original recipe yields 10 servings

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Directions

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  • Prep

  • Cook

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  1. In a blender or food processor, puree whole tomatoes until smooth.
  2. 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.

Nutrition Facts


Per Serving: 71 calories; 3.1 g fat; 10.9 g carbohydrates; 2 g protein; 0 mg cholesterol; 752 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

Great flavour. I would add less salt though, as it was very powerful.

Most helpful critical review

Must be a typo. I cannot imagine putting 2T of salt in a soup of this size. I put in 1T and it still tastes pretty salty to me. Otherwise the flavor is decent, but nothing to write home about...

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Great flavour. I would add less salt though, as it was very powerful.

Must be a typo. I cannot imagine putting 2T of salt in a soup of this size. I put in 1T and it still tastes pretty salty to me. Otherwise the flavor is decent, but nothing to write home about...

Man! That was good! I changed a few things though. First I read the reviews so I knew to reduce to salt to less than a tbsp. I put 1/2 tsp. Perfect! Then I added 1 lb of ground meat. Last...

I think it would be okay except for the EXCESSIVE salt, which overpowers everything else. I too only used 1T, but it was still too much. I think you need to correct this. Not everyone reads the ...

This is a very flavorful soup. Would also be excellent with pasta noodles added to it.

I actually did not add mushrooms and opted to not puree the tomatoes and it came out great!

The salt has been changed from 2 tablespoons to 2 teaspoons at the submitter's request.

Wasn't overly fussy with this soup, but I have had worse. Probably won't make again though.

Instead of the canned tomatoes, I made this with a can of stewed tomatoes, a can of tomato puree and some chicken stock to keep the sodium level down. I sauteed the onions and zucchini in olive...