Recipe by ODella Romaine
"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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3 (16 ounce) cans
whole peeled tomatoes
sliced fresh mushrooms
salt, or to taste
ground white pepper
Great flavour. I would add less salt though, as it was very powerful.
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.
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.
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.
This is a very flavorful soup. Would also be excellent with pasta noodles added to it.
I actually did not add mushrooms and opted to not puree the tomatoes and it came out great!
The salt has been changed from 2 tablespoons to 2 teaspoons at the submitter's request.
Wasn't overly fussy with this soup, but I have had worse. Probably won't make again though.
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Tomato Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 27
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