I am a tomato soup addict from way back. Everytime it rains or gets the a little overcast in L.A. I jump at the chance to make grilled cheese and tomato soup. As an adult the canned or boxed soups aren't cutting it for me anymore. This is a more flavorful tomato soup that's become the standard at my house.
Bloghungry's Tomato Soup
1 tablespoon olive oil
1 medium chopped onion
2 cloves garlic, minced
3-4 carrots, chopped
2 stalks celery, chopped
2 (28 ounce) cans crushed tomatoes
3 1/2 cups chicken broth
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce
Heat oil in a large pot over medium-high heat. Saute onion and garlic until onion is tender.
Add carrot and celery; cook 7 to 10 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.
Puree soup with immersion blender, blender, or food processor until smooth.