Roasted Red Pepper Soup With Pesto Croutons

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Southern Living


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1/4 cup refrigerated pesto, at room temperature

6 sourdough bread slices

1 tablespoon butter

1 tablespoon olive oil

1 garlic clove, minced

1 shallot, finely chopped

1 tablespoon tomato paste

1 (15-oz.) jar roasted red bell peppers, rinsed and drained

4 cups low-sodium chicken broth

1/4 cup half-and-half

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Garnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheese

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