Tomato Soup

1 large onion
2 ribs celery
2 T olive oil
2 large cans tomatoes (whole or diced for chunky soup; pureed for smooth, of course it doesn't matter if you're going to blend it anyway)
4 cups vegetable broth
1 tablespoon oregano
1 teaspoon rosemary
1/4 teaspoon cayenne (or to taste)
6 WHOLE cloves garlic
1 tablespoon minced parsley
salt and pepper to taste

Soy or rice milk, if desired, for serving

Sauté the onion and celery in the olive oil in a large saucepan. When the onion is translucent, add the tomatoes, broth, oregano, rosemary, garlic and cayenne. Simmer for 20 minutes.

Transfer half of the soup to the blender, and puree until fairly smooth. If you'd like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. (I used an immersion blender and pureed the whole thing right there in the pot).

Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add a little agave nectar or sugar, just enough to take the edge off. Ladle into bowls, and stir a little soy or rice milk into each.

This recipe served 10 people along with grilled cheese sandwiches, with enough soup leftover for Dad to have for lunch tomorrow.