Tuscan Tomato Soup - cooking recipe

Ingredients

1/4 c. olive oil
4 Tbsp. (1/2 stick) butter
4 carrots, peeled and finely diced
3 medium onions, finely minced
3 qt. canned tomatoes with juice or 4 large ripe fresh tomatoes, peeled and seeded
1/2 c. finely chopped parsley
6 leaves fresh basil (optional)
salt and pepper

Preparation

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.
Season with salt and pepper.
Cook a minute or so longer, and serve hot.