|1||tablespoon olive oil|
|2||stalks celery, chopped|
|2||cans (28 ounces each) whole, peeled tomatoes|
|Salt and pepper, to taste|
|1||cup water or V8 juice|
|1/4||cup light cream|
1. In a large pot, heat the olive oil over medium-low heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
2. Add tomatoes, salt and pepper, and water or V8. Bring to a simmer, then reduce heat to low and continue to simmer for 20 minutes.
3. Remove the pot from the heat. Add the cream and, using an immersion blender, puree the soup.
Adapted from Angela Dominick