TO MAKE THE SOUP:

1. Preheat oven to 400°
2. Cut tomatoes into 2" pieces and place on baking sheet.
3. Add rough chopped onions and garlic.
4. Sprinkle with olive oil, crushed red pepper, Italian seasoning and black pepper.
5. Place in oven and roast for 30-40 minutes, until tomatoes and are soft and onions are translucent.
6. Transfer to a medium sauce pan and add basil leaves, chicken base and 1 C water.
7. Grind until smooth using a stick (emulsion) blender.
8. Add heavy cream and stir. Use as much cream as you like to reach desired consistency.

TO MAKE CROUTONS:

1. Butter one side of all slices of bread.
2. Place butter side down in skillet and top 2 slices of bread with 2 slices bacon each as well as 2 ounces each gouda cheese.
3. Top with remaining bread slices and cook over medium heat until bread is browned and cheese melted.
4. Remove and allow to cool.
5. Cut crusts off and then cut into 3/4" square pieces. Place in mixing bowl and toss with olive oil and parmesan cheese.
6. Place in skillet over medium heat and toss until crispy and browned ( about 4-6 minutes.
7. Sprinkle croutons on top of soup and drizzle with some heavy cream and chopped chives.
8. Serve warm.