Tomato Soup Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 cup chopped onion
<br>- 2 cloves garlic, minced
<br>- 1/2 cup chopped carrot
<br>- 1/4 cup chopped celery
<br>- 2 (28 ounce) cans crushed tomatoes
<br>- 3 1/2 cups vegetable broth
<br>- 1 tablespoon vegetarian Worcestershire sauce
<br>- 1 teaspoon salt
<br>- 1/2 teaspoon dried thyme
<br>- 1/2 teaspoon ground black pepper
<br>- 4 drops hot pepper sauce
<br><p></p>Directions
<br>step 1: Heat oil in a large Dutch oven over medium-high heat.  Saute onion and garlic until onion is tender.
<br>step 2: Add carrot and celery; cook 7 to 9 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.
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Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chopped carrot
- 1/4 cup chopped celery
- 2 (28 ounce) cans crushed tomatoes
- 3 1/2 cups vegetable 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

Directions
step 1: Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
step 2: Add carrot and celery; cook 7 to 9 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.

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