Autumn Harvest Tomato Soup

7 Large Tomatoes (Blanched, peeled & chopped)
or 4 15 oz. cans Stewed Tomatoes
1 Can Tomato Soup (Concentrated)
3 Garlic Cloves
2 Cups Water
2 Beef Bouillon Cubes
1 tsp. Italian Seasoning
1/2 tsp. Crushed Rosemary
1/2 tsp. Oregano
1/2 tsp. Basil
2 tsp. Sugar
1 Large Onion
1 Pint Heavy Whipping Cream (or half and half)

Cook for a half hour, cool and put in a blender. Then add 1 pint cream, salt, pepper and a little bit of butter.

Fun Options: I add fresh basil in the blender to taste. Garnish with fresh basil. If you want it to taste like the fire-roasted tomato soup at Paradise Bakery add sour cream and the crunchy tortilla strips on top. Now all we need is the recipe for their delicious chocolate chip cookies...if anybody has it.