Heat the olive oil in a deep saucepan. Sauté the onions with the celery for 3-4 minutes, then add the garlic and stir to combine the flavors.
Add the tomatoes, Worcestershire sauce, honey and salt. Allow to simmer for 3-5 minutes.
- With a stick blender, food processor or blender, puree the soup until semi-smooth.
- Serve hot garnished with dollops of horseradish and sticks of celery.
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