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Ingredients
1/2 Cup celery, sliced 1/2" thick
1/2 Cup onion, finely diced
2 Tablespoons butter or olive oil
2 (10 3/4 oz) Cans tomato soup, undiluted
2 Soup cans of milk
1 (14 1/2 oz) Can crushed or diced tomatoes, undrained
Salt & ground pepper, to taste
Instructions
Saut� celery and onion in butter in a Dutch oven or large soup pot until tender and onions are transparent. Add tomato soup, milk, tomatoes, salt & pepper, stir and heat until soup is creamy and desired consistency.