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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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This warm and comforting soup from Beverly Hatfield of Arlington, Washington is perfect after cold and chilly days spent outdoors. Ingredients:
1-1/4 cups chopped celery |
1/2 cup chopped onion |
1-1/2 teaspoons minced garlic |
2 tablespoons butter |
2 medium carrots, grated |
1 medium potato, peeled and chopped |
1 cup water |
2 cups tomato juice |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1 bay leaf |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup milk |
1 cup salad croutons |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in the carrots, potato and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in the tomato juice, soup, tomatoes, parsley, bay leaf, oregano, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until vegetables are tender.
3. Stir in milk; heat through. Discard bay leaf. Top each serving with croutons and Parmesan cheese. Yield: 5 servings.
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