Taking the Pizza

The New York Times describes chef Homaro Cantu as "a chef in the Buck Rodgers tradition, blazing a trail to a space-age culinary frontier." I think that's very generous, I'd prefer to describe him as " not quite the full shilling ". Cantu, who's executive chef at Chicago's Moto restaurant is a leader in "molecular gastronomy" and innovative dishes, which is fine if you like that sort of thing.
Take for example his Artichoke Soup with Pea Puree which Chef Cantu tops off with his signature edible menu -- made of vegetable-based film printed with organic ink so that in the best traditions of James Bond you read the menu and then promptly eat it. Great conversation piece but is it really the way to enjoy a meal ? Another of his dishes employs a common chef's trick - give it an outlandish name and they'll go for it in their droves, a bit like Heston Blumenthal's signature snail porridge or bacon and egg ice cream. Homaro's offering is Pizza Soup which I'm sure has now got your attention. Anyway here's the recipe :
Pizza Soup
6 tomatoes, chopped
1 large onion, sliced
1/4 cup crushed garlic
teaspoon fennel seed
teaspoon dry thyme
teaspoon dry oregano
teaspoon red chili flakes
Olive oil
teaspoon sugar
Salt to taste
Lemon to taste
Balsamic vinegar to taste
Now call me old fashioned if you like but I don't really see that as Pizza Soup, but it does bear a striking resemblance to good old home made tomato soup doesn't it ?