Prepare the roasted tomatoes: Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.

Cut tomatoes in half lengthwise and place on the baking sheet along with the red bell pepper. Drizzle with olive oil and roast 45 minutes. Set aside.

In a large pot, heat butter and olive oil.

Add onion, garlic, crushed red pepper, and bay leaf. Cook five minutes over medium-low heat, until onion softens.

Add flour and stir well for one minute to create a roux.

Add roasted tomatoes and bell pepper, salt, black pepper, water mixed with consommé, marinara sauce, and heavy cream. Bring to a boil, stirring well. Reduce heat to low and simmer five minutes.

Blend well with an immersion blender.

Preheat oven 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Place baguettes on the baking sheet and brush with olive oil. Bake about five minutes, until golden crisp. Set aside.

In a bowl, mix together tomatoes, garlic, mozzarella, parsley, salt, and pepper.

Top baguettes with tomato mixture and return to the oven for seven minutes, until cheese is melted.

Drizzle with balsamic vinegar, garnish with extra parsley, and serve with Tomato Soup with Cream.