Not your mother's tomato soup (but with sardines)

The images are just as lovely as the soup was. This was astoundingly easy to make. I had the notion it would need a couple of things that, in the end, it did not need. Prepare to be amazed. I do not remember where this idea came from. It's been in my mental "to cook" list for at least 2-3 weeks. The surprise for me was not needing to use chicken broth with this. I would not try to do this with anything but whole canned tomatoes. Go ahead, prove me wrong, but this was delicious. Add cheese at the end if you would like. Use a bunch of different herbs or spices if you are so moved. There is every reason to consider using a whole can of sardines for each serving. The whole canned tomatoes were so flavorful I could almost not believe it.

Tomato and sardine soup

1 28 oz. can whole roma tomatoes

2 large garlic cloves, chopped

celery salt and cayenne pepper to taste some onion powder (optional)

1 can sardines (in tomato sauce, oil, or whatever floats your boat)

Stand back and observe. Put the tomatoes (sauce reserved) in the food processor with everything else except the sardines. Pulse until there are no pieces of tomato bigger than 1/4 inch. Put this and the reserved juice from the can of tomatoes into a sauce pan and bring to a simmer. Cover and let it bubble over the lowest heat you can find on your stovetop for 15 minutes. Taste. Adjust. Open a can of sardines. Ladle tomato soup into the bowls. Divide the sardines and plop them into the center of the bowl. Serve. Eat. I dare you to tell me this isn't really quite good.