Roasted Red Pepper & Tomato Soup With Cheese Toasts - Morton Salt

Ingredients

• 3lbs ripe tomatoes such as Roma, Early Girl or Heirloom, halved
• 3/4 teaspoon Morton Fine Sea Salt
• 4 tablespoons olive oil, plus more for brushing
• 1 medium yellow onion, finely chopped
• 1 16-ounce jar roasted red bell peppers, drained and roughly chopped
• 2 cups low-sodium chicken broth
• 1/4 cup heavy cream (optional)
• 4 to 6 oz shredded white cheddar
• 8 to 12 slices of baguette; sliced 1/2-inch-thick on the diagonal
• 1/2 teaspoon Morton Coarse Sea Salt