Tomato Soup w/ Parmesan Crostini

1 T. EVOO
2 medium onions, chopped
4 cloves garlic, minced
3 cups chicken stock
2 lbs. heirloom tomatoes (any color & markings on tomato are fine)
fresh basil (1T)
Salt & pepper to taste
1 cup heavy cream

FYI-tomatoes should NEVER be stored in a refrigerator! (contrary to public belief) Heat EVOO in large saucepot. Stir in onions & garlic until the onions are soft. Add the tomatoes & broth. Season w/ salt & pepper. Bring to a boil, reduce heat & simmer for 15 minutes. Stir in basil & continue to cook for another 5-10 minutes. Pour mixture into a blender & puree. Soup can then be strained if you want to get out any tomato skin (or you can peel them prior to cooking them). Stir in cream & serve.

Crostini
2 cups parmesan
1/4 cup capers, rinse & chop
2 T garlic, minced
1 T lemon zest
1/2 cup EVOO
12 thick slices baguette, toasted

Combine first four ingredients, stir in olive oil & spread on tasted baguette. Bake at 350 for just long enough that the topping looks like a dried coating.