Red Pepper-Tomato Soup

By Sunset
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2 or 3 slices French bread, each about 1/2 inch thick

1 tablespoon olive oil

3/4 teaspoon dried basil

1/4 cup (about 1 1/2 oz.) chopped shallots

1 can (14 1/2 oz.) reduced-sodium chicken or vegetable broth

1 cup canned peeled roasted red peppers, rinsed and drained

1 can (16 oz.) tomatoes

Salt and pepper


2 tablespoons sour cream or whipping cream (optional)

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