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