Tomato-Red Pepper Soup With Goat Cheese Croutons

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8 very ripe tomatoes, peeled, seeded, chopped

6 roasted red bell peppers, peeled

8 large garlic cloves

2 tablespoons coarsely chopped herbs: a mix of basil, oregano, thyme, Italian parsley

3 cups chicken stock, preferably homemade

1/2 bottle dry white wine

Kosher salt and freshly cracked pepper to taste

1/2 cup cream (optional)

12 thin slices of baguette

2 tablespoons olive oil

4 tablespoons goat cheese

3 tablespoons thinly sliced basil leaves

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