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Tuscany Tomato Soup Recipe | |
Italian Soup | |
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Ingredients:
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:
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.
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