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Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for servin

• Melt butter in a large soup pot over medium heat. 
• Add chopped onions, carrots, celery and garlic.
• Cook stirring often until soft, about 8-10 minutes.
• Add chicken broth and tomatoes, stirring well.
• Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
• Season with sea salt and white pepper to taste.
• Reduce heat to low and simmer covered for 30 minutes.
• Remove herbs and discard.
• Add whipping cream and blend until smooth.
• Ladle into bowls and top with freshly grated cheese and fresh basil.

CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

• Preheat oven to 350 degrees. 
• Place bread slices on oven rack and bake until dry and golden. 
• Melt butter in flat bowl. 
• Combine cheeses in flat bowl. 
• Dip first in butter and the cheese mixture. 
• Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
• Float croutons on top of soup bowls just before serving.