- 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.