• 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.

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Submitted 6/13/05.
Source: Cooks Recipes
Submitted By: Marlen
Tuscany Tomato Soup