Potage De Tomate a la Basilic (Tomato Soup with Basil)

Ingredients:

3 lb Plum tomatoes
5 tb Olive oil
1 Red bell pepper; diced
2 Garlic cloves; minced
2 tb Tomato paste
1 ts Fresh thyme leaves; -OR-
1/4 ts -Dried thyme, crumbled
1 ds Hot pepper sauce
1 sm Fennel bulb; trimmed, diced
1 sm Zucchini; diced
1 sm Green pepper; diced
4 lg Mushrooms; diced
1 Celery stalk; diced
4 Fresh basil leaves thinly sliced

Methods :

Blanch tomatoes in large pot of boiling water for 1 minute.Rinse under cold water to cool and drain.Using small sharp knife, peel off skin.Cut tomatoes into quarters and remove seeds.Puree tomatoes in blender or processor.
 
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.Add bell pepper and saute until almost tender, about 3 minutes. Stir in garlic and tomato paste; cook 2 minutes.Mix in tomato puree, thyme and
hot pepper sauce.Remove from heat.Cover and let stand at room temperature 2 hours.
 
Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat.Add fennel; zucchini, green bell pepper,mushrooms and celery.Saute until crisp-tender about 8 minutes.Season with salt and pepper.
 
Bring soup to boil.Season to taste with salt and pepper.Ladle soup into bowls.Top with vegetable mixture.  Garnish with basil and serve.