Heat olive oil in a large pot. Sweat the peppers and shallots until the shallots are transparent. Add the garlic and cook for one minute. Deglaze with chicken stock and tomato paste, add thyme, and simmer with the lid on for 30 minutes on low heat. The liquid shouldn’t evaporate too much.
While the soup is cooking, make the croûtes. Cut a shop-bought baguette into 1cm-thick diago