Tuscan tomato soup

Yield: 8 servings

Measure Ingredient
¼ cup Olive oil
4 tablespoons Butter
4 \N Carrots; peeled, diced fine
4 \N Celery stalks; finely diced
3 mediums Onions; finely minced
14 larges Peeled; seeded fresh tomatoes
\N \N (or canned tomato equivalent)
½ cup Finely chopped parsley
6 \N Fresh basil leaves; optional
\N \N Salt and freshly ground pepper

Heat the oil and butter in a heavy kettle. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes, and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, and season with salt and pepper. Cook a minute or so longer, and serve hot. Serves 8 to 10.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from "Entertaining" by Martha Stewart Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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