Tomato Cream Soupwith Cheese Croutons

Heat a large pot over medium heat and melt the butter until it foams.

Add the sliced onion, minced garlic, and sliced bell pepper to the pot; sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and the vegetables are fragrant.

Stir in the sliced tomatoes, season lightly with salt, and cook for another 5 minutes, allowing the tomatoes to soften and release their juices.

Pour in the cream, then add black pepper and paprika to taste; stir to combine.

Reduce the heat to low and let the soup simmer gently for 10 minutes, uncovered, to meld the flavors.

Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth, or carefully transfer the mixture in batches to a countertop blender.

Return the pureed soup to the pot, re‑heat briefly if needed, and adjust seasoning with additional salt or pepper as desired.

While the soup is warming, toast the bread slices until golden brown, then cut them into bite‑size croutons.

Place the toasted croutons on a baking sheet, sprinkle with grated cheese, and broil for 1–2 minutes until the cheese melts and lightly browns.

Ladle the hot soup into bowls, top each serving with a handful of cheese‑topped croutons, and serve immediately.

Optional: garnish with a drizzle of extra cream or a few fresh basil leaves for added color and aroma.