SATISFYING TOMATO SOUP

Total Time: 30 minutes Yield: 4 servings.

1. In a large saucepan, heat oil over medium-high heat. Add onion and celery. Cook and stir until tender, 2-4 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes to allow flavours to blend.

2. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender, then return to pan and heat through. If desired, top with fresh minced basil.

3. Freeze option: Freeze cooled soup in containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally, add a little water if necessary. 2 tsp canola oil

¼ cup finely chopped onion

¼ cup finely chopped celery 2 cans (14½ oz. each) diced

tomatoes, undrained 1½ cups water

2 tsp brown sugar

½ tsp salt

½ tsp dried basil

¼ tsp dried oregano

¼ tsp coarsely

ground pepper

Minced fresh basil, optional

NUTRITIONAL INFORMATION Amount Per Serving (1¼ cups): 76 calories, 2g fat, 0 cholesterol, 627mg sodium, 13g carbohydrate, 9g sugars, 4g fiber, 2g protein.

Grilled Cheese Croutons: For croutons that won’t immediately soak up all the soup, use day-old bread and cook it slower than normal so you end up with a crispy, drier sandwich. Butter one side of two slices of day-old, hearty bread. Place one slice in a skillet over medium-low heat; top with your favorite cheese slices. Top with the second slice, butter side up, and cook until dark golden brown, 4-5 minutes. Flip and cook another 4-5 minutes. Remove and cut into cubes.

“After craving tomato soup, I decided to make my own. My sister Joan likes it chunkystyle, so she doesn’t puree. Serve it with a grilled cheese sandwich.” Marian Brown, Mississauga