Sauté onion and celery in oil in a medium saucepan until tender. Drain well. Add tomato juice, sugar, salt, and cloves. Cover and simmer 30 minutes. Remove from heat; cool slightly. Strain mixture; discard vegetables and whole spice. Cool to room temperature. Blot fat from surface of tomato mixture with paper towels.
Combine tomato mixture, consommé, and lemon juice in saucepan. Cook over low heat until thoroughly heated. Ladle soup into individual serving bowls. Garnish with watercress or parsley.