In a large soup pot, melt butter over medium heat. Add onions and stir until onions are translucent. (About 5 mins) Add in garlic, stir until fragrant –less than 1 min. Add in red peppers, tomatoes, olive oil, bay leaves, salt and pepper and chicken stock.
Bring soup to a boil and reduce to a simmer. Allow to cook for 30 minutes. Add in fresh basil and remove from heat.
Using your immersion blender, gently blend the soup until you reach a smooth consistency, alternatively you can transfer the soup to a high powered blender and blend until smooth.
Add in cream and crushed red pepper flakes. Stir until cream is fully incorporated. Set over low heat until your toast are ready. (If you used a blender, transfer the coup back to the pot and follow instructions)
Pre heat oven to 400 degrees.
To make the garlic parmesan toast, in a bowl mix your butter, garlic and dried parsley. Spread the butter mixture onto your slices of bread.
Toast the bread for about 5 minutes, remove from the oven and add your shredded cheese mixture. Set the oven to broil and melt the cheese until desired look. I pull them out once the cheese starts to get some colour.
To serve your soup, garnish with chopped fresh basil, fresh ground pepper and garlic toast.