Rating: 3.75 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

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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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, puree whole tomatoes until smooth.

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  • 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

71 calories; protein 2g; carbohydrates 10.9g; fat 3.1g; sodium 752.3mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 4 stars
10/29/2003
Great flavour. I would add less salt though as it was very powerful. Read More
(15)

Most helpful critical review

Rating: 2 stars
04/30/2004
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... or make again. Read More
(13)
12 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
10/28/2003
Great flavour. I would add less salt though as it was very powerful. Read More
(15)
Rating: 2 stars
04/30/2004
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... or make again. Read More
(13)
Rating: 4 stars
10/28/2007
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 instead of vegtable oil I used olive oil. My picky 7 year old even liked so much he asked me to make it again. Only next time I'm going to shred the zuchinni so that maybe I can get our 3 year old other picky eater to eat it. All in all this hit the spot. Read More
(11)
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Rating: 2 stars
10/07/2005
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 reviews before trying a recipe. Read More
(10)
Rating: 5 stars
08/17/2008
This is a very flavorful soup. Would also be excellent with pasta noodles added to it. Read More
(7)
Rating: 4 stars
03/02/2009
I actually did not add mushrooms and opted to not puree the tomatoes and it came out great! Read More
(5)
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Rating: 5 stars
01/18/2008
The salt has been changed from 2 tablespoons to 2 teaspoons at the submitter's request. Read More
(4)
Rating: 2 stars
07/13/2009
Wasn't overly fussy with this soup but I have had worse. Probably won't make again though. Read More
(3)
Rating: 3 stars
02/04/2013
As written I found this to be just OK and more like the base for a pasta sauce than soup so I tinkered a bit and added 2 stalks of celery and 1 carrot both diced and sautéed until softened. It still wasn't I wanted so in went 2 cloves of garlic minced. Now the flavor was where I wanted it but it was much too thick so I added about 2 cups of chicken stock. With my changes it came up to about 4.5 stars. I'd need to tinker with the spices to get to a sold 5. Read More