TIP: If you have an abundance of fresh tomatoes, any type, from your garden use a kitchen scale and weigh out 3 pounds of tomatoes instead of canned. Having a kitchen scale is very handy in the kitchen. I use mine all the time. Just rinse the garden fresh ripe tomatoes, cut in half, place on a baking sheet and bake or roast for 25 minutes in a 450 degree Fahrenheit preheated oven.

In a medium to large stock pot add tomatoes, garlic, onion, dried spices and simmer over medium heat until onions are tender.

Using a hand blender, blend all ingredients while in the stock pot until smooth or to whatever consistency you desire.

Add whipping cream to soup and simmer over low heat for a few minutes and serve in these soup mugs or soup bowls.