TUSCANY TOMATO SOUP
CATEGORIES
INGREDIENTS
  • Servings: 8-10
  • 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
DIRECTIONS
  1. Heat the oil and butter in a large pot. Cook the carrots, celery, and onions for about 20 minutes, or until very tender.
  2. 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.
  3. Serves 8 to 10.
  4. Marlene
RECIPE BACKSTORY
Most tomato soups have milk or cream in them. This is a real tomato soup.