Garden Tomato Soup

Garden Tomato Soup

  • Prep: 15 min
  • Cook Time: 30 min
  • Total: 45 min
  • Serving: Serves 8-10 People

Garden tomato soup is tomato-based and includes a few other favorite garden veggies. Use croutons or grated cheese to garnish, or serve with crunchy artesian bread.


  • 3, 16-ounce cans of peeled, whole tomatoes
  • 2 tablespoons of vegetable oil
  • 2 medium-sized zucchini, cut into cubes
  • 2 large onions, chopped
  • 2 cups of sliced, fresh button mushrooms
  • 2 teaspoons of salt, to taste
  • 3 bay leaves
  • 1/2 teaspoon of dried thyme
  • 2 teaspoons of dried basil
  • 1/2 teaspoon of ground white pepper


  1. Using a blender or food processor, puree the tomatoes until they're smooth.
  2. Add oil to a large pot over medium heat and cook zucchini, mushrooms and onions until they're tender.
  3. Pour in the tomato puree and stir.
  4. Season the mixture with salt, bay leaves, thyme, basil and pepper.
  5. Bring the mixture to a boil, reduce the heat and simmer for 15 minutes.
  6. Before serving, remove the bay leaves.
  7. Garnish with the croutons or cheese.

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