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.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
10 servings


  • 3 (16 ounce) cans whole peeled tomatoes

  • 2 tablespoons vegetable oil

  • 2 zucchini, cubed

  • 2 large onions, chopped

  • 2 cups sliced fresh mushrooms

  • 2 teaspoons salt, or to taste

  • 3 bay leaves

  • ½ teaspoon dried thyme

  • 2 teaspoons dried basil

  • ½ teaspoon ground white pepper


  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
3g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 71
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 752mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 2g
Vitamin C 17mg 83%
Calcium 61mg 5%
Iron 2mg 11%
Potassium 454mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love