TOMATO SOUP WITH CHEESY GHOST CROUTONS

Tomato Soup with Cheesy Ghost Croutons image

Provided by @MakeItYours

Number Of Ingredients 13

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2 tablespoons olive oil
1 small onion, chopped
2 small carrots, chopped
1 cup roasted sweet red peppers, drained and chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cups chicken broth
10 slices French bread (1/2 inch thick), halved
5 slices provolone cheese, quartered
1/4 cup sliced ripe olives, drained
3 tablespoons prepared pesto
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 400°. In a large saucepan, heat oil over medium-high heat. Add onion and carrots; cook and stir 3-5 minutes or until tender. Add red pepper and garlic; cook 1 minute longer. Stir in tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, 15 to 20 minutes., Meanwhile, place half-slices of bread 2 in. apart on two baking sheets lined with greased foil. Drape a quarter-slice of cheese over each piece. Cut olive slices to resemble eyes and mouths; top cheese with olive pieces. Bake until cheese is melted, 3-5 minutes. Cool slightly., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender. Return to pan and stir in pesto, salt and pepper; heat through. Divide soup evenly among five bowls. Top each with ghost croutons. Serve immediately.