Roasted Red Pepper Soup with Toasted Almonds and Smoked Paprika Oil

Ingredients

• •4 large red bell peppers, roasted and peeled
• •1 medium onion, chopped
• •3 garlic cloves, minced
• •2 cups vegetable stock
• •1/2 cup blanched almonds, toasted
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 cup heavy cream (optional)
• •Salt to taste
• •Black pepper to taste
• •Fresh parsley for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Roast the red bell peppers directly on the oven rack until the skins are charred and blistered, about 20-25 minutes. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins and remove the seeds.

2. 2

   Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

3. 3

   Add the roasted red peppers and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

4. 4

   While the soup simmers, toast the blanched almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Set aside for garnish.

5. 5

   Prepare the smoked paprika oil by heating the remaining tablespoon of olive oil in a small pan over low heat. Stir in the smoked paprika and cook for 30 seconds. Remove from heat and set aside.

6. 6

   Using an immersion blender or a regular blender, purée the soup until smooth and creamy. If desired, stir in the heavy cream for extra richness. Season with salt and black pepper to taste.

7. 7

   Serve the soup hot, garnished with toasted almonds, a drizzle of smoked paprika oil, and freshly chopped parsley. Enjoy with crusty bread on the side.