Easiest Way to Prepare Delicious Lee's Homegrown Roasted Tomato Soup

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lee's homegrown roasted tomato soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lee's Homegrown Roasted Tomato Soup is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Lee's Homegrown Roasted Tomato Soup is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook lee's homegrown roasted tomato soup using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lee's Homegrown Roasted Tomato Soup:

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

Steps to make Lee's Homegrown Roasted Tomato Soup:

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 taste. 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

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