Gingerly's Tangy Tomato Soup

• 12 cup chopped carrot
• 14 cup chopped onion
• 14 cup chopped celery
• 1 tablespoon butter
• 1 (28 ounce) can tomatoes
• 23 cup vegetable juice
• 2 teaspoons sugar
• 12 teaspoon dried Italian seasoning
• 14 teaspoon salt
• 18 teaspoon ground black pepper
• 1 cup water
• 12 cup chopped zucchini
• 14 teaspoon hot pepper sauce
• 12 cup chopped artichoke heart
• italian style crouton
• 12 cup parmesan cheese

1. in a medium saucepan cook Onion, carrot, celery in hot butter for 5 minutes.
2. add tomatoes, vegetable juicesugar, italian seasoning, salt and pepper and simmer ten minutes.
3. Cool slightly in a belnder or food processor Place half of the tomato mixture and blend, repeat with remaining half.
4. add enough water to reach desired consisitency.
5. add in Zuccini and hot pepper sauce.
6. boil til Zucchini is tender then add artichoke hearts.
7. Top with croutons and cheese.

carrot, onion, celery, butter, tomatoes, vegetable juice, sugar, italian seasoning, salt, ground black pepper, water, zucchini, hot pepper, italian style crouton, parmesan cheese

Taken from www.food.com/recipe/gingerlys-tangy-tomato-soup-395054 (may not work)