The only thing that really takes time is making roasted garlic. I had roasted some the day before with these beautiful grape tomatoes.
You begin the soup-making process by sauteing the roasted garlic with onions and celery. Then you cover the pot for three minutes. I did deviate a little here, I added some oil from my sundried tomato jar to once again boost the tomato-y flavour and add depth.
The next part is so easy! You just throw in two 28 ounce cans of tomatoes and a bunch of spices. Seriously, that’s it. I did not add the water, I personally did not want to dilute the flavour at all.
I had just a dollop of heavy cream in the fridge which I added to the soup before blending to make it even more velvety and luscious.