In a large pot over medium heat, combine the olive oil, onion, celery, and garlic. Sauté for 3 minutes, until the onion is translucent. Season with salt and pepper.
2. Step
Add the crushed tomatoes, tomato paste, baking soda, vegetable broth, thyme, and basil. Bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
3. Step
Uncover the soup and remove the thyme sprigs. Use an immersion or countertop blender to blend the soup until smooth.
4. Step
Let the soup cool for 2 minutes, then ladle into the bread bowls and serve.
