Roasted Tomato Basil Soup with Cheesy Garlic Bread

INGREDIENTS

2 tbsp

unsalted butter

1 tbsp

olive oil

large yellow onions, small dice

1/4 cup

all-purpose flour

2 28 ounce cans

roasted tomatoes (or 3 pounds of tomatoes, halved and roasted at 425 degrees for 30 minutes)

roasted red bell peppers

3/4 cup

chicken stock

1 tbsp

white sugar

1/2 tbsp

kosher salt

1/2 tsp

red pepper flakes

1/2 tsp

dried thyme

1/2 tsp

pepper

1/2 cup

heavy cream

fresh basil leaves

baguette, sliced

Butter, at room temperature

4 cloves

garlic, finely chopped

1/2 lb

grated Gruyere

Fresh thyme for garnish