Tomato Soup With Cheesy Ghost Croutons

• 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

1. Preheat oven to 400u0b0. 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.
2. Meanwhile, place half-slices of bread 2 in. apart on two
3. 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.
4. 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.

olive oil, onion, carrots, sweet red peppers, garlic, tomatoes, chicken broth, bread, provolone cheese, olives, pesto, salt, pepper

Taken from www.tasteofhome.com/recipes/tomato-soup-with-cheesy-ghost-croutons/ (may not work)