In a large soup pot add the olive oil, onion and celery, and sauté lightly until translucent.
Add the garlic and mix lightly until you can smell the garlic.
Add the rest of the ingredients one by one, mix and bring to a boil.
Lower the heat and cover the pot. Cook on low heat for 30-45 minutes.
In the meantime, cut challah into 1-inch squares. Toast the bread in a toaster or oven and let it cool.
Turn off the stove and uncover the soup. Let it cool for 15 minutes.
Use a handheld blender and process all the ingredients until smooth. Taste with a spoon and adjust for taste.
