Tomato Basil Soup

Tomato Basil Soup
From Kimberly Carter

7 large tomatoes – blanched, peeled, and mashed,
OR 2 (28 oz.) cans diced tomatoes
OR 1 (28 oz.) can diced tomatoes + 2 (10 ¾ oz.) cans condensed tomato soup (this is what I did for Thursday night since I only had 1 can diced tomatoes)
3 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian herb blend
½ tsp. crushed dried rosemary
½ tsp. dried basil
½ tsp. dried oregano
2 beef bullion cubes
Coarse ground pepper to taste
2 cups water
1 pint heavy cream
Shredded parmesan

Heat in saucepan on medium heat all but the last 3 ingredients. Gently boil and simmer for 30 minutes. Stir in water and cream until it starts to boil. Then remove from heat and blend in a blender. Garnish with parmesan and serve with french bread.