Inspired by the flavors of Spanish romesco sauce, this starter soup gussies up bottled roasted bell peppers with Marcona almonds (already toasted, saving a step), lots of garlic, and sherry vinegar.
1 1/2 tablespoons canola oil
1 1/2 cups chopped onion
8 garlic cloves, chopped
1/2 teaspoon smoked paprika
2 1/4 cups unsalted chicken stock (such as Swanson)
2 (12-ounce) bottles roasted red bell peppers, rinsed well and drained
1/4 cup Marcona almonds
1 ounce French bread baguette, torn
1/4 cup heavy whipping cream
2 teaspoons sherry vinegar
3/8 teaspoon kosher salt
Flat-leaf parsley leaves (optional)
How to Make It
Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 1/2 minutes. Add paprika; cook 30 seconds, stirring constantly. Add stock and bell peppers; bring to a simmer.
Place bell pepper mixture, almonds, and bread in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth. Add cream, and pulse to combine.
Return pureed soup to saucepan. Heat soup over medium heat 3 minutes or until thoroughly heated. Stir in vinegar and salt. Garnish with parsley, if desired.
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