Vegetable Tomato Soup
“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!”
Total TimePrep/Total Time: 20 min.
- 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.
Editor's NoteThis recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts1 cup: 151 calories, 3g fat (2g saturated fat), 10mg cholesterol, 1095mg sodium, 29g carbohydrate (18g sugars, 3g fiber), 3g protein.
Originally published as Tomato-Vegetable Soup in Cooking for 2 Winter 2008