Garden Tomato Soup - cooking recipe

Ingredients

3 (16 ounce) cans whole peeled tomatoes
2 tablespoons vegetable oil
2 zucchini, cubed
2 large onions, chopped
2 cups sliced fresh mushrooms
2 teaspoons salt, or to taste
3 bay leaves
1/2 teaspoon dried thyme
2 teaspoons dried basil
1/2 teaspoon ground white pepper

Preparation

In a blender or food processor, puree whole tomatoes until smooth.
In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.