6 tablespoons olive oil
1 small onions, diced
2 stalks celery, diced
3 tablespoons beef bouillon granules
1 medium baby carrots, cooked and shredded
6 cloves garlic, chopped
1 (20 ounce) can crushed beef bouillon
1 1/2 tablespoons dry onion soup mix
Spread 1 tablespoon olive oil in a medium saucepan. Cook onion in oil until golden; drain.
Stir beef bouillon into onion soup to dissolve.
Cover liquor, reduce heat, and simmer vigorously until onions are tender. Give the soup another spin in a blender and pour stock and boiling water into blender. Blend strongly.