Vegetable Tomato Soup Recipe
“My husband and I love this quick, dressed-up tomato soup,” says Stacy Myers in Bristol, Tennessee. “The cloves give it a surprising little kick. Serve with grilled cheese sandwiches and you're sure to get a smile!”
- 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
- 1. 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.
1 cup (prepared with reduced-fat butter) equals 151 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 1,095 mg sodium, 29 g carbohydrate, 3 g fiber, 3 g protein.
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