Roasted Red Pepper Soup With Pesto Croutons

Ingredients

• 1 tablespoon butter 
• 1 leaf flat parsley fresh shaved
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 0.3 cup half and half 
• 4 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 0.3 cup basil pesto refrigerated at room temperature
• 15 oz roasted peppers red rinsed drained
• 6 servings salt and pepper to taste
• 1  shallots finely chopped
• 6 slices sourdough bread 
• 1 tablespoon tomato paste 

Equipment

• food processor
• bowl
• frying pan
• ladle
• oven
• blender
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 35
2. Spread pesto on 1 side of each bread slice.
3. Cut each bread slice into 1/2- to 1-inch cubes.
4. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
5. Bake at 350 for 16 to 20 minutes or until golden, turning once after 10 minutes.
6. Remove from oven, and let cool.
7. Melt butter with oil in a large Dutch oven over medium-high heat.
8. Add garlic and shallot, and cook, stirring constantly, 2 minutes or until vegetables are tender.
9. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in bell peppers and chicken broth; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes.
10. Remove from heat; let cool 10 minutes.
11. Process red pepper mixture, in batches, in a blender or food processor 8 to 10 seconds until smooth, stopping to scrape down sides. Return red pepper mixture to Dutch oven; stir in half-and-half and parsley, and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste.
12. Ladle soup into 6 bowls; top with croutons.
13. Garnish, if desired.