Preheat oven to 400F.
To roast the garlic, slice the top off the garlic and brush generously with olive oil and wrap in aluminum foil.
Place whole cherry tomatoes on a baking tray greased or on top of foil.
Bake tomatoes for 25 minutes until soft and 30 minutes for the garlic.
When the garlic is done, take out of foil and squeeze the cloves out to cool.
When these are done, add some olive oil to a pot and cook the onion and celery until soft about 5 minutes.
Stir in herbs, chick peas, tomatoes, carrots and roasted garlic and cook for about 3-4 minutes.
Then add the 2 cups of veggie broth, bring to a boil the reduce to a simmer. Let simmer for 20 minutes.
While the broth is simmering, cut up the tortilla into strips and put in the oven or toaster oven long enough to get them crispy.
You can add a splash of olive oil and see salt for added flavor.
Keep an eye on them they cook very quick only a few minutes. Once soup is done, add it into a blender (may have to do it in batches) and puree.

4 cup cherry tomatoes
1 28-oz can chopped tomatoes
1 head garlic
2 carrots, finely chopped
1 celery chopped
fresh parsley
tomato paste
1 tablespoon olive oil
1 medium onion
1 can garbanzo beans
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
salt and pepper
2-3 cup vegetable broth