2 (11 ounce) cans French, English, and Italian soup mix
1/2 cup unsalted butter, divided
1/4 cup finely chopped celery
1/2 cup chopped fresh basil
1 (8 ounce) can peeled, pitted tomatoes with skins
Heat the butter in a deep, deep skillet over medium-high heat. Place 1 cup of water in skillet and drizzle generously with butter. Continue to drizzle with butter until butter is melted.
Season vegetables with salt and pepper; remove from skillet. Put in bowl with tomatoes, and pour 2 cups of water over them. Repeat with remaining water. Let stand 15 minutes.
Meanwhile, strain the tomatoes and squeeze the pulp from within them. Place the cooled tomatoes in a medium bowl. Let stand for 2 hours, or until soft. In large bowl, mix together soup mix, celery and basil and reserve mixture. Put in refrigerator for a few hours, or until chilled.