Tomato Soup (allrecipes)1 tablespoon vegetable oil1 cup chopped onion2 cloves garlic, minced1/2 cup chopped carrot1/4 cup chopped celery2 (28 ounce) cans crushed tomatoes3 1/2 cups vegetable broth1 tablespoon vegetarian Worcestershire sauce1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon ground black pepper4 drops hot pepper sauceHeat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender. 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.