• 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

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

Most tomato soups have milk or cream in them. This is a real tomato soup.