- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon butter
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1-1/4 cups water
- 1 tablespoon minced fresh parsley
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Dash ground cloves
- In a small saucepan, saute onion and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through. Yield: 2 cups.
Originally published as Vegetable Tomato Soup in Cooking for 2 Winter 2008, p61
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