• 4 large heirloom tomatoes
• 1 can of diced tomatoes
• 1/2 of a red onion
• 3 cloves of garlic
• 10 basil leaves
• 4 teaspoons salt
• 4 tablespoons butter
• 1/2 cup whole milk or half and half
• 1/2 cup chicken stock
• Crushed red pepper to taste
• Black pepper to taste

Preheat oven to 425 degrees. Roughly chop tomatoes and 1/2 onion and place on a baking sheet. Sprinkle with salt and pepper. Roast heirloom tomatoes on a baking sheet for 25 minutes.

Remove tomatoes and 1/2 onion and let cool for 10-15 minutes. When they have cooled, place them into a food processor with additional salt, garlic and basil. Puree.

Preheat a large stock pot to medium heat. Melt 4 tablespoons butter in bottom of pot. Add tomato/garlic/basil puree to melted butter. Stir.

Add in 1/2 cup whole milk OR half and half and 1/2 cup of chicken stock. Add red and black pepper to taste.

Top with croutons and Parmesan cheese.