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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Things You'll Need

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

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