Peel and cut 2 cooking onions in half. Core and cut 1 large tomato into three pieces. Peel 5 garlic cloves. In large bowl mix and coat these ingredients with extra virgin olive oil. Place mixture on non-stick baking sheet, season with salt and pepper, and bake at 390°F for approx. 30 minutes. Remove from oven and let cool.
Remove and discard skin from tomato. Place mixture into blender with 1 cup of water; liquefy, then set aside.
Pour 2 cups water into large pot, heat to boiling then add baking soda and Thompsons Pea Soup Mix. Cook for 2 minutes.
Caution: the water may boil over very easily, so monitor closely. Drain, rinse well and set aside.
Chop carrots, celery and leek into small pieces and add to a large pot, along with 11 cups of water and bring to a boil. Add all remaining ingredients including liquefied mixture, chicken soup base, beef soup base, bay leaves, all-spice, thyme, basil, softened soup mix, and simmer.
Continue simmering for approx. 1 hour or until desired tenderness is reached.