Favorite easy tomato soup

We often make this soup to bring to potluck parties, or when friends come over for dinner. Tastes best when prepared 6-12 hours before serving, allowing the flavors to blend. 

1 medium onion, chopped

2-4 stalks celery, chopped

4-6 carrots, chopped

Olive oil

1 large can diced organic tomatoes in tomato juice

6-8 cups vegetable stock OR vegetarian chicken stock powder and 6-8 cups hot water (more or less depending on how thick or light you want the soup to be)

2 teaspoons dried parsley

2 teaspoons dried basil

½ teaspoon fresh rosemary, chopped
1 teaspoon garlic powder OR 2-3 cloves fresh garlic, crushed

½ - 1 can tomato paste (optional, makes it more tomatoey)

Heat some olive oil in a soup pot or Dutch oven and sauté the onion, celery and carrots over medium heat with the lid on, stirring occasionally. Add a little salt to allow the vegetables to release their moisture and soften. When the onions become translucent and begin to brown slightly, add the crushed tomatoes, stock, herbs, garlic and optional tomato paste. 

Bring to a boil, lower heat and simmer for 30 minutes. Remove from heat, allow to cool slightly and blend with a stick blender or in batches in a jar blender.