Olive oil for sautéing
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth, 1/2 cup to start, add as it cooks down
1 5oz can V8
Salt and black pepper
1 bay leaf
1 tsp Worcester sauce
2 tsp sugar
Basil to taste
1/2 cup heavy cream, (optional - for cream of tomato soup)
Sauté chopped vegetables in oil until tender.
Add vegetables to other ingredients (except cream)
Cook on medium until soup starts to bubble, then reduce to low for one hour.
If using cream, add after soup comes off the heat.
Let soup cool a bit then puree in blender.
Serve with oyster crackers or goldfish crackers.
Makes 2 servings. Double or triple as necessary.
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