I love tomato soup but not the Campbell kind. I have been making my own tomato soup for awhile. Adam loves it too, so whenever I have way too many tomatoes at home, I’ll stock up the freezer with tomato soup. (I label every container so I know which ones needs to be eaten first 
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Tomato soup with toasted buttered whole grain toast
Tomato Basil Soup
Celery – roughly chopped
Onion – diced
Garlic - minced
Tomatoes – roughly chopped
1 can of V8 vegatable juice
1 – 2 cups vegetable stock (depending on the consistency of the soup you prefer)
Bay leaves
Fresh basil – chopped
Cream or Half-and-half - optional
Black pepper
Salt
First sweat the celery with bay leave, onion and garlic.
Then add in the tomatoes and some of the fresh basil.
When juices start to come out of the tomatoes and you get a wonderful aroma, add the can of V8 juice and vegetable stock.
Add remaining basil.
Let the soup simmer for 15 minutes.
Turn the heat off and puree the bits and pieces in the pot with an immersion blender.
If you like your tomato soup creamy, add cream or half-and-half now.
Add salt to taste and freshly ground black pepper.
Enjoy!
