Preheat oven 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes; until the skins puff up and is mostly blackened. Place red and yellow peppers separately into bowls and cover with plastic wrap to sweat or place into separate resealable plastic bags. Lower oven 350 degrees.
While peppers are roasting, butter 6 thick slices of fresh French bread and place onto baking sheet. Sprinkle salt, garlic powder, and fresh ground pepper onto top of each slice. Top with slice of Queso Asadero cheese onto each crouton. Set aside.
Melt butter over medium heat and cook onion with salt, pepper, and cumin for 10 minutes; stirring occasionally, until translucent and tender. Add garlic and flour and cook 2 minutes while stirring continuously. Stir in stock and heat just to boiling. Cover and remove from heat and allow to rest, for 10 to 15 minutes. Press mixture through strainer and separate evenly into two medium saucepans.
Unwrap the peppers, one color at a time; they should be very soft. Pull out and discard cores. Remove seeds and place peppers, juice and all, into blender. Blend until mixture smooth. Add pepper puree to one of the saucepans of stock. Repeat process with remaining peppers. Place croutons in oven. Bake croutons until edges are browned and cheese is bubbly, while completing soups. Heat both pans of soup over medium heat and simmer 5 minutes for the flavors to come together. Whisk in half and half and heat gently to desired temperature. Do not allow to boil and continue to keep soup stirred to avoid scorching.