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Melt butter in large soup kettle over medium-high heat. Add onion and garlic; cook and stir for 1 to 2 minutes or until onion is tender. Add carrot and celery and basil and oregano; cook and stir 7 to 9 minutes or until tender.
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Stir in RED GOLD® PETITE DICED TOMATOES, Worcestershire sauce, thyme, black pepper and hot pepper sauce. Reduce heat to low and cook about 30 minutes, stirring frequently.
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Remove from heat.
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Pour soup into blender and blend until smooth. (Make sure you do this a little at a time. I had mine explode all over my kitchen! (and burnt my hands and wrist in the process.))
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Let cool about 10 minutes before serving.