Recipe: Perfect Lee's Homegrown Roasted Tomato Soup

Lee's Homegrown Roasted Tomato Soup.

You can cook Lee's Homegrown Roasted Tomato Soup using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Lee's Homegrown Roasted Tomato Soup

1. Prepare As Needed of Olive Oil.
2. Prepare of Salt and Cracked Black Pepper To Taste.
3. You need 3 Pounds of Fresh Tomatoes.
4. It's 1 of Large Onion.
5. You need 1 of Bulb Garlic.
6. Prepare 2 of Jalapeño Peppers.
7. You need 1 (28 Ounce) of Can) Whole Tomatoes Thoroughly Drained.
8. It's 3 Tablespoons of Butter.
9. It's 1 Tablespoon of Dried Italian Herbs.
10. It's 1 (16 Ounce) of Can) Chicken Stock.
11. You need 1 Tablespoon of Granulated Sugar.
12. You need 1/2 Cup of Heavy Cream.
13. You need 3 Tablespoons of Fresh Chopped Basil.
14. Prepare 3 Tablespoons of Fresh Chopped Parsley.
15. It's of Parmesan Cheese For Garnishing.

Lee's Homegrown Roasted Tomato Soup instructions

1. Slice tomatoes and onion in half. Cut the very top off the garlic bulb. Leave the Jalapeños whole.Place everything on a rimmed sheet pan. Liberally drizzle the olive oil over everything. Sprinkle with salt and pepper to taste. Place canned tomatoes in a separate baking dish. Again drizzle with olive oil,, salt and pepper to tast. Bake everything at 400 degrees for 50-60 minutes until slightly caramelized..
2. When done, let everything cool slightly. Peel skins off the tomatoes, Jalapeños, and onion. Add everything including the canned tomatoes in a blender. Squeeze out the roasted garlic, and add as well. Pour all excess juice and olive oil in the blender as well. Blend until very smooth. You should have approximately 48 ounces or so of puree. If short you can add tomato juice or tomato sauce. For less spicy soup, remove the seeds from the Jalapeños. Bell pepper could also be substituted..
3. Over medium heat,, melt butter in a 5 quart stockpot. Add italian herb blend and let simmer in the butter for a couple of minutes. Add tomato puree, chicken stock, and sugar. Cover and let simmer for 45 minutes. Stirring every now and then..
4. When done add heavy cream, and fresh basil and parsley. Bring back up to a simmer. Adjust salt and pepper to taste. Then remove from heat. Note: (If using dried herbs, maybe a teaspoon of basil and parsley)..
5. Serve warm, and garnish with parmesan cheese. Enjoy.