1 cup roasted peppers red canned rinsed peeled drained
3 servings salt and pepper
1.5 oz shallots chopped
3 servings sugar
14.5 oz vegetable broth reduced-sodium canned
Equipment
food processor
bowl
frying pan
baking sheet
ladle
oven
knife
blender
cookie cutter
slotted spoon
Directions
With a heart-shaped cookie cutter or a knife, cut heart shapes (3 inches wide or smaller) out of bread.
Lay cutouts on a baking sheet and brush tops with about 2 teaspoons oil.
Sprinkle evenly with 1/4 teaspoon basil.
Bake in a 350 oven until golden and crisp, about 15 minutes for a 3-inch-wide heart.
Meanwhile, in a 2- to 3-quart pan, cook shallots, stirring often, in remaining 1 teaspoon oil over medium-high heat until shallots are translucent, about 3 minutes.
Add broth, red peppers, tomatoes and their juice, and remaining 1/2 teaspoon basil. Bring to a boil over high heat; cover and simmer over low heat 5 to 10 minutes.
With a slotted spoon, ladle peppers, tomatoes, and shallots into a blender or food processor; whirl until smooth. Return pure to pan; stir into liquid.
Add salt, pepper, and sugar to taste. Ladle soup into bowls. Spoon dollops of sour cream decoratively over soup; swirl the tip of a knife through sour cream. Immediately before serving, set heart-shaped croutons on top.
