Roasted Tomato Soup

Tonight I made this soup! It was really good! The picture is not the best, but it was a picture! The tomatoes and celery were both organic and given to me so dinner was pretty free!
Roasted Tomato soup
8-10 tomatoes
1 bunch of celery
4-5 cloves of garlic
Olive oil
Salt and pepper
Sprinkle of red pepper flakes
1/2 c. milk or cream if wanted
Wash and quarter tomatoes. Dice celery. Put on large cookie tray. Add garlic. Drizzle with oil and sprinkle with salt and pepper.
Bake at 425 degrees until the garlic is soft and other vegetables are soft about 20 – 30 minutes.
Blend until smooth. Add milk or cream if desired. Heat until hot. Taste for salt and pepper.
Serve hot. I served with homemade biscuits and topped with shaved Romano cheese and black pepper.