Roasted Red Pepper and Tomato Soup with Thyme Croutons

Preheat an oven to 375°F (190°C).

To the make the croutons, trim the crust from the ciabatta and cut the bread into 2-inch (5-cm) cubes. Spread the bread cubes on a baking sheet, drizzle with the olive oil and sprinkle with the thyme and salt. Toss to coat the bread cubes evenly, then spread the bread in a single layer. Transfer to the oven and toast until the croutons are golden brown, about 15 minutes. Remove from the oven and let cool.

To make the soup, in a large saucepan over medium-high heat, warm the olive oil. Add the onion, celery and garlic and sauté, stirring occasionally, until the onions are tender and translucent, about 4 minutes. Add the roasted peppers, chipotle chile, tomatoes, tomato paste and a pinch each of salt and pepper and stir to combine. Reduce the heat to low and cook for 5 minutes. Transfer the contents of the pan to a blender, let cool slightly and carefully blend until it forms a smooth puree. Return the mixture to the pan over medium heat. Stir in the vegetable broth and bring to a simmer. Season with salt and pepper.

To serve, ladle the soup into individual bowl. Divide the croutons evenly among the bowls and serve immediately. Serves 4.

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