Roasted Tomato Soup with Rosemary Croutons - With Fall greeting us with lower temps and changing leaves, I felt it time to kick off the season with an easy but profound soup. I gathered the remnants of my Summer tomatoes with some recently made chicken stock to prepare what should become a Fire House staple. In this episode we discuss day old bread, tomato dregs and why I love football. For more, including the recipe, please visit www.thefirehousechef.com.