Instructions: Preheat the oven to 450 degrees. In a large roasting pan, mix together the tomatoes, red onion, jalapeno, parsley stems, basil and bay leaf. Drizzle with a little olive oil and toss gently to coat. Position the garlic head halves on top of the mixture. Brush the garlic with a little olive oil. Roast in the oven for 1 hour, just until the skins starts to blister on the tomatoes and the garlic is soft; stir the tomatoes often to avoid burning the top layer while the bottom remains undercooked.

Remove from the oven, cool slightly and pass the mixture through a food mill with a medium disc. Transfer to a soup pot, add the crushed tomatoes, broth and water. Bring to a boil. Taste and adjust seasonings as necessary. Serve drizzled with herb oil and garlic croutons.

This recipe yields about 6 cups.

Cooks note: If soup is too thick for your liking, add more broth, wine or water to thin to desired consistency.

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