1 (28 oz.) can whole tomatoes
1 1/4 c. chopped onion
1 1/4 c. sliced celery
1 clove garlic
3 c. water
2 tsp. beef bouillon
1 tsp. whole basil
1/2 tsp. thyme
1 bay leaf
6 celery leaves

Combine tomatoes, onions, sliced celery, garlic, water, bouillon granules, basil, thyme and bay leaf in large dutch oven stirring well. Bring to boil. Cover; reduce heat and simmer 1 hour, stirring occasionally. Remove bay leaf. Place 1 to 2 cups of hot tomato mixture in electric blender. Process till smooth. Transfer mixture to large saucepan. Repeat with remaining mixture. Cook over medium heat till hot. Label soup into serving bowls.