Core tomatoes and cut an x on each end. Drop into boiling water for 8-15 seconds, remove cool, peel.
Chop tomatoes roughly.
In soup pot or dutch oven, heat olive oil. Add in onions, saute. until soft. Add smashed, minced garlic and cook for one minute. Add in tomatoes, juice and seeds. If you don't have a Vitamix, discard seeds.
Add in chopped bell pepper, roughly chopped carrots, celery, half parsley, half basil. Season with salt and pepper.
Cook until tomatoes are reduced and carrots, celery are soft, 30-45 minutes.
Add in spinach, rest parsley and basil (leaving some for garnish).
Blend in Vitamix. Add in heavy cream. Blend again.
Put back into a clean pan and heat until warm enough. Serve hot. Garnish with herbs. Season with more salt and pepper, as needed.