1 (1 ounce) package dry veggie ranch dressing mix
1 cup water
1 cup chicken broth
1 (8 ounce) package cream cheese
1 (16 ounce) can tomato paste
32 cubes chicken bouillon
1/2 cup chopped onion
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons Italian salt
1/4 teaspoon garlic powder
Mix together the dry veggie ranch dressing mix and water. Stir in chicken broth and tomato paste and simmer for about 30 minutes.
Heat oil in a large skillet over medium heat. Saute the carrots and celery in oil until lightly browned. Remove from skillet, drain, and set aside.
Pour the chicken bouillon cubes into a small bowl. Stir in the onion, oregano, basil, oregano, Italian salt, garlic powder and basil. Pour the mixture over the carrots and celery. Cover, and simmer for about 20 minutes.