Autumn Harvest Tomato Soup

7 large ripe tomatoes
3 garlic cloves crushed
2 tsp. sugar
1 tsp. Italian herb blend
1/2 tsp. crushed dried rosemary
1/2 tsp. dried basil 1/2 tsp. dried oregano
2 beef bullion cubes
coarse ground pepper to taste
2 cups water
1 pint heavy cream
Shredded parmesan cheese for garnish


Blanch tomatoes and peel. In a 4 quart sauce pan mash tomatoes until no chunks are left. Turn on stove to medium heat and add all but last three ingredients. Bring to a gentle boil, then let simmer for 30 minutes. Add water and cream, heat just until it starts to boil. Remove from heat. (I used my stick blender a tiny bit at this point to make it a little bit smoother.) Serve with fresh grated parmesan.