|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.