Tomato-Vegetable Soup
Source of Recipe
500 More Fat-Free Recipes
List of Ingredients
6 medium tomatoes
1/2 cup low salt chicken broth
1 medium red bell pepper, cored and diced
2 cloves garlic, minced
2 tablespoons low salt tomato paste
1/4 teaspoon ground thyme
1 cup diced zucchini
1 medium green bell pepper, cored and diced
1 cup sliced mushrooms
1 stalk celery, diced
1 teaspoon dried basil
1/4 teaspoon ground black pepper Recipe
Blanch tomatoes in large pot of boiing water or 1 minute. Plunge into cold water to cool. remove the skins and quarter the tomatoes. Place them in a blender or food processor and puree.
Heat 1/4 cup broth in a large saucepan. Add red bell pepper and saute until it just begins to soften, abut 3 minutes. Add garlic and tomatoe paste, and continue to saute for an additional 2 minutes. Stir in thyme. Remove from heat and allow to stand at room temperature for 2 hours.
Heat remaining broth in a large skillet oer medium heat. Add zucchini, green bell pepper, mushrooms, celery, and basil, and saute until tender-crisp, about 6 minutes. Combine tomato puree, vegetable mixture and black pepper. Bring to a simmer and heat through.
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