For the Soup:

1. In a large pot, heat the oil and butter over medium heat. Add the onion and red bell pepper and saute for 5 minutes.
2. Add the garlic and spices and stir to combine. Cook for another minute to warm up the spices.
3. Add the flour and stir until everything is evenly coated in the flour. Cook for 1-2 minutes, stirring frequently.
4. Slowly stream in the beer and cook until it is mostly reduced, about 5 minutes.
5. Add the diced tomatoes and stock and bring the mixture to a simmer.
6. Once the liquid is simmering, add the potatoes. Simmer for 15-20 minutes or until the potatoes are very tender.
7. Add in the corn and half-and-half and stir to combine. Cook for another 10 minutes. Season, to taste, with salt and pepper.

For the Croutons:

1. Preheat the oven to 350°F and line a small baking sheet with foil.
2. Spread the sliced bread out in an even layer, drizzle with olive oil, and season with salt and pepper.
3. Place the pan in the hot oven and bake for 5-7 minutes or until the bread is beginning to toast.
4. Remove the pan from the oven and carefully top each piece of bread with some of the grated cheese.
5. Return the pan to the oven and bake for another 2-3 minutes or until the cheese is melted and bubbly.

To Serve:

1. Ladle the soup into bowls and top each with one of the gruyere croutons. Garnish with fresh basil and serve immediately.

NOTE:

1. If you don’t want to use beer in this soup, sub it out for another 1½ cups of vegetable stock.