It’s basically a carbon copy of the Campbell’s soup, which is both complimentary (it’s nice to have an easy-ish go-to tomato soup recipe that has a lot less sodium and what not) and a burn (it tastes exactly like the soup can soup, so not much flavor.)
But I think if I roasted the tomatoes longer next time and added some more spices, maybe some fresh garlic? it would be a bit tastier.
