Step 1

Heat the olive oil in a dutch oven or soup pot over medium heat. Add the onion and saute until fragrant, about 3 mins. Add the carrots, celery, and thyme, and saute until until fragrant, about 2 minutes. Add the tomatoes and the stock. Increase heat, if needed, to bring just to a boil. Reduce heat to about medium, cover and simmer until tomatoes are very soft and able to puree, about 15 minutes.

Step 2

Remove the thyme sprigs. Puree the soup with an immersion blender or in batches in a blender. Season the soup with salt and pepper to taste.

Step 3

Serve with fresh basil, croutons, red pepper flakes, anything you'd like! Maybe dunk in some crusty bread. Enjoy!