Recipe of Perfect Lee's Homegrown Roasted Tomato Soup

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Super Quick Homemade Lee's Homegrown Roasted Tomato Soup. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lee's Homegrown Roasted Tomato Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lee's Homegrown Roasted Tomato Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can have Lee's Homegrown Roasted Tomato Soup using 15 ingredients and 5 steps. Here is how you can achieve it.

I grow a big garden every year, and this is one way to make good use of everything that I grow.

Ingredients and spices that need to be Take to make Lee's Homegrown Roasted Tomato Soup:

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

Instructions to make 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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