Tuscan Tomato Soup

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Tuscan Tomato Soup

 

1/4 cup olive oil

4 tablespoons vegan margarine or olive oil

4 carrots, peeled and finely diced

4 stalks celery, finely diced

3 medium onions, finely minced

3 quarts canned tomatos with juice or 14 large ripe tomatos, peeled and

seeded

1/2 cup cup finely chopped parsley

6 leaves fresh basil (optional)

Salt and freshly ground pepper

 

Heat the oil and margarine in a heavy kettle. Cook the carrots,

celery and onions for about 20 minutes or until very tender. Add the

tomatos and continue cooking over moderate heat for 25 to 30 minutes

longer. Stir the parsley and basil ( if used). Season with salt and

pepper, cook a minute or so longer and serve hot.

 

 

 

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