TUSCANY TOMATO SOUP
1/4 cup olive oil
4 tablespoons butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, finely minced
3 (28-ounce) cans tomatoes with juice
1/2 cup finely chopped parsley
1/4 cup minced fresh basil
Salt and freshly ground black pepper
Heat the oil and butter in a large pot. Cook the carrots, celery, and onions for about 20 minutes, or until very tender.
Puree tomatoes in food processor or blender; add to the vegetable mixture in pot and continue cooking over medium heat for 25 to 30 minutes longer. Remove from heat. Stir in parsley and basil; season with salt and pepper. Serve.
Serves 8 to 10.
Pairs Well With
Most tomato soups have milk or cream in them. This is a real tomato soup.