1 lg. onion, chopped
3 celery stalks, chopped
1 tbsp. olive or salad oil
3/4 tsp. oregano
1/8 tsp. pepper
1 (10 3/4 oz.) can condensed tomato soup with 1/3 less salt, undiluted
1 (14 1/2 to 16 oz.) can tomatoes (we used stewed)

In 3 quart casserole, cook onion, celery, olive oil, oregano, and pepper, covered on high 10-12 minutes until tender, stirring halfway through cooking.

Add undiluted tomato soup, tomatoes with their liquid, and 1 (10 3/4 oz.) can water. Cook, covered, on high 5-7 minutes until soup comes to a boil, stirring halfway through cooking. Makes 6 cups.

VARIATIONS:

Double Tomato Soup with Bacon and Cheese: Spoon soup into individual serving bowls. Top each serving with a 1/2 inch thick slice toasted Italian bread; sprinkle with 2 tablespoons shredded cheddar or Mozzarella cheese. Top with cooked bacon pieces. Cook 1 bowl 45 seconds to 1 1/2 minutes until cheese melts. Cook 2 bowls 1 1/2 to 3 minutes.

Double Tomato Soup with Pasta: In step 2, when adding soup and tomatoes, stir in 2 tablespoons small pasta shapes, like alphabets, bows, stars. Cook 9-11 minutes until pasta is tender. Or, add 1 cup conventionally cooked pasta to soup before serving.