Preheat oven to 350°F (175°C).

Cut bread into heart shapes using a cookie cutter or knife.

Place bread cutouts on a baking sheet.

Brush bread tops with olive oil (about 2 teaspoons).

Sprinkle bread evenly with dried basil (1/4 teaspoon).

Bake in preheated oven until golden and crisp, about 15 minutes.

In a 2- to 3-quart pan, heat remaining olive oil (1 teaspoon) over medium-high heat.

Add chopped shallots and cook, stirring often, until translucent, about 3 minutes.

Add chicken or vegetable broth, roasted red peppers, tomatoes and their juice, and remaining dried basil (1/2 teaspoon).

Bring to a boil over high heat.

Cover and simmer over low heat for 5 to 10 minutes.

With a slotted spoon, transfer peppers, tomatoes, and shallots to a blender or food processor.

Whirl until smooth.

Return puree to pan and stir into remaining liquid.

Add salt, pepper, and sugar to taste.

Ladle soup into bowls.

Spoon dollops of sour cream decoratively over soup (optional).

Swirl the tip of a knife through the sour cream (optional).

Immediately before serving, place heart-shaped croutons on top.