Rustic Tomato Soup with Cheesy Toasts

The food processor speeds up cooking by finely chopping vegetables, which in turn gives the soup a delicate rustic texture with a crisp crust. If you want a smoother texture, cook longer.
Preheat the grill to high heat.Combine the first 4 ingredients in a food processor; grind to fine crumbs. Preheat a large saucepan over medium-high heat. Pour the oil into the pan; stir to coat. Add the vegetable mixture to the pan; cook for 5 minutes or until crisp, stirring occasionally. Add the tomatoes to a food processor; chop to fine crumbs. Add tomatoes, broth, 1/2 teaspoon pepper and salt to the pan; bring to a boil. Reduce heat to low; simmer 10 minutes. Drizzle with butter; sprinkle with celery leaves.Place the bread on a baking sheet. Bake for 2 minutes. Turn the bread slices over; sprinkle evenly with cheese. Bake for 2 minutes or until the cheese is lightly browned. Sprinkle with the remaining 1/4 teaspoon black pepper.