Lee's Homegrown Roasted Tomato Soup
Lee's Homegrown Roasted Tomato Soup

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, lee's homegrown roasted tomato soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Lee's Homegrown Roasted Tomato Soup is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Lee's Homegrown Roasted Tomato Soup is something that I have loved my entire life.

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

The ingredients needed to make Lee's Homegrown Roasted Tomato Soup:
  1. Prepare Olive Oil
  2. Make ready Salt and Cracked Black Pepper To Taste
  3. Make ready Fresh Tomatoes
  4. Make ready Large Onion
  5. Take Bulb Garlic
  6. Prepare Jalapeño Peppers
  7. Make ready Can) Whole Tomatoes Thoroughly Drained
  8. Prepare Butter
  9. Prepare Dried Italian Herbs
  10. Get Can) Chicken Stock
  11. Prepare Granulated Sugar
  12. Get Heavy Cream
  13. Get Fresh Chopped Basil
  14. Make ready Fresh Chopped Parsley
  15. Make ready Parmesan Cheese For Garnishing
Instructions 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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