Tomato Soup Mmmmmmmmm

Tomato soup with plenty of flavour and body and made in no time at all.
Remember the vegetable stock you made the other day, you will need three and a half cups for this recipe.
1 tablespoon Olive Oil
1 Cup of red onion
2 cloves of pealed garlic
2 Medium carrots
2 sticks of celery
2 (28 ounce) cans of crushed tomatoes
3 1/2 cups vegetable stock
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 drops hot pepper sauce

Directions

1/ Finely chop the onion, carrots, celery and the garlic

2/ Heat the oil in a heavy pan on medium heat and Saute the Onion and Garlic until they are tender

3/ Now add the carrots and celery and cook for about 10 minutes or until they are soft and tender. You must stir frequently so that they do not burn.

4/ Now you are ready to add the rest of the ingredients, the stock, the canned tomatoes, Worcestershire sauce, salt, thyme, ground pepper and hot pepper sauce.

5/ Turn the heat down to low give a quick stir and put the lid on the saucepan.

6/ Simmer for 20 minutes, stirring frequently.

7/ Puree the solids that remain.

8/ Warm up just before serving