Tomato Soup

1 tablespoon vegetable oil

1 cup chopped onion

2 cloves garlic, minced

½ cup chopped carrot

¼ cup chopped celery

2 (28 ounce) cans crushed tomatoes

3 ½ cups vegetable broth

1 tablespoon vegetarian Worcestershire sauce

1 teaspoon salt

½ teaspoon dried thyme

½ teaspoon ground black pepper

4 drops hot pepper sauce

Heat 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.