Categories: Soup

Ingredients

• 1 tbsp each olive oil and unsalted butter
• 1/3 cup grated onion
• 1 tsp grated fresh garlic
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1/4 cup dry sherry
• 1 1/2 cups vegetable broth
• 28 oz can whole tomatoes in juice
• 12 oz jar roasted red peppers, drained and chopped
• 1/2 cup heavy cream
• salt, black pepper and sherry vinegar to taste
• chopped fresh parsley
• toasted sliced almonds

Directions

1. Heat oil and butter in a pot over medium-high. Add onion, garlic, paprika, and pepper flakes; cook until onion softens, 3 minutes.

2. Deglaze pot with sherry; cook until nearly evaporated. Stir in broth, tomatoes, and roasted peppers; cover and bring to a boil. Reduce heat to medium-low and simmer soup, partially covered, 15 minutes.

3. Puree soup, in two batches, in a blender, then return soup to pot and stir in cream. Season soup with salt, black pepper and vinegar; garnish with parsley and almonds.

Email to a friend | Print this recipe | Back