Roasted Red Pepper And Tomato Soup With Smoky Caprese Panini

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2 large red bell peppers

2 tablespoons extra-virgin olive oil

2 garlic cloves, chopped

1 small carrot, peeled and chopped

2 small celery stalks, chopped

1 onion, chopped

Salt and freshly ground black pepper

1 (28-ounce) can or 2 (15-ounce) cans fire roasted diced tomatoes

2 cups chicken or vegetable stock

1-pound ball freshly smoked mozzarella, cut into 16 thin slices

1 large ripe tomato, cut into 8 thin slices

8 slices Tuscan bread

1/2 cup fresh basil leaves

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