"I like to make this soup when I'm expecting a lot of people for dinner. My guests enjoy it, too. —Lynn Thompson, Reston, Virginia..."
INGREDIENTS
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10 whole garlic bulbs
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1/2 cup olive oil
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4 cans (one 14-1/2 ounces, three 28 ounces) diced tomatoes, undrained
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1 medium onion, diced
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3 cans (14-1/2 ounces each) stewed tomatoes
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2/3 cup heavy whipping cream
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1 to 3 tablespoons chopped pickled jalapeno peppers
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2 teaspoons garlic pepper blend
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2 teaspoons sugar
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1-1/2 teaspoons salt
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Croutons and shredded Parmesan cheese, optional