Roasted Red Pepper Soup With Pesto Croutons - Lacto Ovo Vegetarian Recipes

Ingredients

• 1 Tbsp butter
• 1 leave Garnishes: fresh flat parsley sprigs, shaved Parmesan cheese
• 1 Tbsp chopped fresh parsley
• 1 garlic clove, minced
• 59 milliliters half-and-half
• 946 milliliters low-sodium chicken broth
• 1 Tbsp olive oil
• 59 milliliters refrigerated pesto, at room temperature
• 425 grams roasted red bell peppers, rinsed and drained
• 6 servings Salt and pepper to taste
• 1 shallot, finely chopped
• 6 slices sourdough bread slices
• 1 Tbsp tomato paste