Garden Tomato Soup

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

Directions

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.