Roasted Red Pepper & Tomato Soup with Paprika-Rubbed Croutons

Ingredients

• 2 Roma tomatoes, diced
• 1 small red onion, diced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 2 teaspoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon extra-virgin olive oil
• Pinch of sea salt
• ⅛ teaspoon cayenne pepper
• 2 tablespoons extra-virgin olive oil
• 1½ teaspoons paprika
• 6 ounces sourdough bread or baguette, cubed
• 2 red bell peppers, stems and seeds removed, sliced into strips
• 1 yellow onion, peeled and sliced
• 2 tablespoons olive oil
• ¼ teaspoon salt
• 2 cloves garlic, peeled and smashed
• 1 (28-ounce) can crushed tomatoes with basil
• 1 (14.5-ounce) can white cannellini beans, rinsed and drained
• 1 (14.5-ounce) can reduced-sodium chicken or vegetable broth