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Tomato Soup

10 whole tomatoes
1 small can tomato sauce
2 celery stalks (sliced)
4 onions (diced)
3 garlic cloves (diced)
1 tsp. dried basil
1 tsp. oregano
1 tsp. garlic powder
1 tsp. tarragon
2 tbs. soy sauce
1 tsp. cornstarch
¼ cup finely chopped parsley
6 dill sprouts finely chopped
2 fennel sprigs

Directions: Sauté garlic and onion—then add the celery stalks and seasoning.  Cook for 30 minutes then add soy sauce, cornstarch, and seasoning, based on taste. 

(Excellent when served over basmati rice with 7-grain bread.)