Tomato Soup With Basil (Potage De Tomate A La Basilic)

Recipe: Tomato Soup With Basil (Potage De Tomate A La Basilic)


  • 3 lb Plum tomatoes
  • 5 tb Olive oil
  • 1 Red bell pepper; diced
  • 2 Garlic cloves; minced
  • 2 tb Tomato paste
  • 1 ts Fresh thyme leaves; -OR-
  • 1/4 ts -Dried thyme, crumbled
  • 1 ds Hot pepper sauce
  • 1 sm Fennel bulb; trimmed, diced
  • 1 sm Zucchini; diced
  • 1 sm Green pepper; diced
  • 4 lg Mushrooms; diced
  • 1 Celery stalk; diced
  • 4 Fresh basil leaves


  1. Thinly sliced Blanch tomatoes in large pot of boiling water for 1 minute. Drain. Rinse under cold water to cool and drain.
  2. 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.
  3. Add bell pepper and saute until almost tender, about 3 minutes. Stir in garlic and tomato paste; cook 2 minutes.
  4. 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.
  5. Add fennel; zucchini, green bell pepper, mushrooms and celery. Saute until crisp-tender, about 8 minutes. Season with salt and pepper.
  6. Bring soup to boil. Season to taste with salt and pepper. Ladle soup into bowls. Top with vegetable mixture. Garnish with basil and serve.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)