Smoked Tomato & Red Pepper Bisque with Parmigiano-Reggiano Croutons | culture: the word on cheese

Ingredients

• 12 baguette slices (about 1/16 inch thick)
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 4 ounces finely grated Parmigiano-Reggiano
• 1 handful hickory chips (soaked in water overnight)
• 1 beefsteak tomato (scored deeply through the bottom)
• 1 small red pepper (cored and cut into 2 pieces)
• ½ bulb fennel (roughly chopped)
• 1 leek ((white part only) cleaned and roughly chopped)
• 1 clove garlic (crushed)
• ½ cup white wine
• ¼ cup dry sherry (plus additional for seasoning)
• 1 28- ounce can whole peeled tomatoes (drained)
• 1 small handful fresh basil leaves
• 2 cups heavy cream