2 tbsp. butter or oil
1 lg. onion, chopped
1 lg. carrot, chopped
2 celery ribs, chopped
3 lbs. tomatoes, chopped
4 c. meat stock or vegetable stock
1 c. white wine
1/2 bay leaf
1/4 tsp. dried thyme
1/4 tsp. dried tarragon (or 1 spring, fresh, of each)
2 sprigs parsley
Salt and pepper to taste
Basil for garnish

Melt butter in a large non-aluminum pot and soften the onion, stirring occasionally for about 5 minutes. Add carrot and celery and stir for 10 minutes more, until veggies begin to color. Add the tomatoes, stock, wine and herbs. Bring to a boil. Cover and barely simmer for about 40 minutes. Strain soup through a fine sieve, pushing veggies with back of a spoon to extract as much liquid as possible. Salt and pepper to taste. Serve hot (with garlic croutons) or cold (with thin slices of lemon floating on top), garnish with finely shredded basil leaves. Makes about 7 cups or 6 servings.