Tomato Basil Soup

Tomato Basil Soup

3 cans whole peeled tomatoes
2 tbsp olive oil
2 zucchini, cubed
2 large onions, chopped
2 cups fresh sliced mushrooms
2 tbsp salt
3 bay leaves
1/2 tsp dried thyme
2 tsp dried basil
1/2 tsp ground pepper
2 to 3 tbsp fresh basil, chopped

In a food processor, puree whole tomatoes until smooth.
In a large soup pot, cook zucchini, onions and mushrooms in olive oil over medium heat until tender. Pour in the pureed tomatoes.
Season with salt, bay leaves, thyme, basil and pepper.
Bring to boiling, then reduce heat and simmer 14 minutes.
Remove bay leaves. Just before serving, add fresh basil and stir.

Serves 10.