Grilled tomato soup.

Heirloom and roma tomatoes, sweet onions, garlic, basil, butter, heavy cream, olive oil, S&P, chicken stock, parmesan cheese.

Grill halved and gutted tomatoes, onions and garlic until carmelized. Transfer to stock pot and combine with chicken stock and butter. Reduce to 1/3 – ½. Add cream, basil and additional chicken stock if desired; blenderize. Serve garnished with cheese. Savor.

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