Roasted Red Pepper Soup With Pesto Croutons

Ingredients

• 1 shallot, finely chopped
• Garnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheese
• 1 tablespoon olive oil
• 6 sourdough bread slices
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• 4 cups low-sodium chicken broth
• + 6 more ingredients
• • 1 tablespoon tomato paste
  • 1 (15-oz.) jar roasted red bell peppers, rinsed and drained
  • 1 tablespoon butter
  • ¼ cup refrigerated pesto, at room temperature
  • ¼ cup half-and-half
  • Salt and pepper to taste

1. Preheat oven to 350°. Spread pesto on 1 side of each bread slice. Cut each bread slice into 1/2- to 1-inch cubes. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.

2. Bake at 350° for 16 to 20 minutes or until golden, turning once after 10 mi...

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