Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts

Ingredients:

• 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
• 1 onion, chopped
• 1 carrot, chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 2 tbsp finely chopped fresh chives, divided
• 1 cup chopped prepared roasted red peppers
• 3/4 cup shredded Cheddar cheese
• 1/3 cup 35% heavy cream
• 1 tsp cider vinegar
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp pepper
• 1/2 tsp paprika
• Pinch chili flakes
• 1 can (28 oz) no-salt added diced tomatoes
• 4 cups organic no-salt added vegetable broth

Directions:

1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip:Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.