Tomato soup with basil (potage de tomate a la

4 Servings

Ingredients

Quantity Ingredient
3 pounds Plum tomatoes
5 tablespoons Olive oil
1 Red bell pepper; diced
2 Garlic cloves; minced
2 tablespoons Tomato paste
1 teaspoon Fresh thyme leaves; -OR- Dried thyme, crumbled
1 dash Hot pepper sauce
1 small Fennel bulb; trimmed, diced
1 small Zucchini; diced
1 small Green pepper; diced
4 larges Mushrooms; diced
1 Celery stalk; diced
4 Fresh basil leaves thinly sliced

Directions

Blanch tomatoes in large pot of boiling water for 1 minute. Drain.

Rinse under cold water to cool and drain. 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. Add bell pepper and saute until almost tender, about 3 minutes.

Stir in garlic and tomato paste; cook 2 minutes. 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. Add fennel; zucchini, green bell pepper, mushrooms and celery. Saute until crisp-tender, about 8 minutes. Season with salt and pepper.

Bring soup to boil. Season to taste with salt and pepper. Ladle soup into bowls. Top with vegetable mixture. Garnish with basil and serve.

Source: Amphycles (Bon Appetit, May 1991) Typed for you by Karen Mintzias

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