Herbed Tomato Soup

• 1-1/4 cups chopped celery
• 1/2 cup chopped onion
• 1-1/2 teaspoons minced garlic
• 2 tablespoons butter
• 2 medium carrots, grated
• 1 medium potato, peeled and chopped
• 1 cup water
• 2 cups tomato juice
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 1 cup salad croutons
• 1/2 cup shredded Parmesan cheese

1. In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in the carrots, potato and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Stir in the tomato juice, soup, tomatoes, parsley, bay leaf, oregano, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until vegetables are tender.
3. Stir in milk; heat through. Discard bay leaf. Top each serving with croutons and Parmesan cheese.

celery, onion, garlic, butter, carrots, potato, water, tomato juice, tomato soup, tomatoes, parsley, bay leaf, oregano, basil, salt, pepper, milk, salad croutons, parmesan cheese

Taken from www.tasteofhome.com/recipes/herbed-tomato-soup/ (may not work)