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Tomato-Celery (or Artichoke) Soup


from Shakertown
I think you can substitute artichoke hearts

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Rate this recipe 5/5 (1 Votes)


  • 1 small onion, chopped
  • 1/2 cup finely chopped celery
  • 2 TBSP butter
  • 1 (10 1/2 oz) can tomato soup (diluted with 1 can water)
  • 1 tsp minced parsley
  • 1 TBSP lemon juice
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Unsweetened whipped cream



Step 1

Saute onion and celery in butter - do not brown. Add remaining ingredients and simmer for 5 minutes (the celery will remain crisp)

Top each coup of soup with a spoonful of unsweetened whipped cream; garnish with additional chopped parsley


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