|Water||1⁄4 Cup (4 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1 Medium, chopped|
|Low-sodium tomato juice||6 Cup (96 tbs)|
|Dried basil leaves||1 Teaspoon|
1. Heat the water in a large saucepan or soup pot over medium heat. Add onion. Cook and stir over medium heat for 5 minutes or until lightly browned. Add more water if necessary during this process.
2. Add tomato juice, bay leaf, celery, cloves, and basil. Bring to a boil and simmer for 5 minutes.
3. Allow soup to cool to room temperature. Strain the liquid, pushing down on solids to extract as much liquid as possible. Discard solids.
Variation â– Place unstrained soup and solids in a food processor or blender and blend until liquefied.