Vegan Tomato Soup

Ingredients:
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
2 28 oz. cans of diced tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon sugar (optional)
2 tablespoons lemon juice
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, minced garlic, chopped carrots, and chopped celery to the pot and cook for about 5-7 minutes, or until the vegetables are soft.
Add the diced tomatoes (undrained), vegetable broth, dried basil, dried thyme, salt and pepper to the pot and stir to combine.
If desired, add a tablespoon of sugar to help cut the acidity of the tomatoes.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are completely cooked through.
Use an immersion blender or a regular blender to puree the soup until it’s smooth. If using a regular blender, be sure to blend the soup in small batches and return it to the pot once it’s smooth.
Stir in the lemon juice and adjust the seasonings to taste.
Serve hot with crusty bread or a dollop of vegan sour cream.