Chunky tomato-red pepper soup

Ingredients

2 tbsp. butter
2 medium red bell peppers
1 medium Sweet onion
2 clove garlic
2 tbsp. tomato paste
1 tsp. smoked paprika
1 can whole peeled plum tomatoes with basil
1½ c. vegetable broth
1 tsp. sugar
½ tbsp. Kosher salt
½ tsp. Freshly ground pepper
⅓ c. heavy cream
⅓ c. chopped fresh basil
Grilled Cheese Croutons
Grilled Cheese Croutons
4 slice toasted multigrain sourdough bread
1 clove garlic
1¼ c. shredded aged white Cheddar cheese
Directions

Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.
Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.
Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces.