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1
Take a medium-sized pot, and put it on the stove at medium heat with the olive oil in it.
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2
When the oil heats up a little, add the chopped onion, celery ribs and garlic, and stir until the vegetables are coated with oil.
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3
Cook the vegetables until they start loosing their raw aroma (they will become somewhat wilted and translucent), stirring from time to time.
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4
This will take around 5 minutes.
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5
They must not turn brown or golden.
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6
If they do so before wilting, lower the heat and continue cooking.
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7
Add the tomatoes and stir until some juice forms in the pan.
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8
Then, add the sugar, basil, oregano, salt, black pepper, bay leaf and hot red pepper flakes (if using).
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9
Cover the pot and turn up the heat until it boils.
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10
Immediately reduce the heat to a simmer, and let it cook for 5 more minutes.
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11
Take off the lid, stir to verify if the tomatoes have softened.
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12
If they haven't, cook a couple more minutes, if they have, take out the bay leaf.
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13
Coarsly blend using a stick blender.
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14
This soup doesn't need to have a smooth puree texture, it's good when there are still bits of vegetables.
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15
Lastly, add in the soymilk and either leave on the heat until it's warm enough to serve or put in a jar to consume later.
