Creamy Romesco Soup

By lorik

Makes 4 servings (6 cups)
Total time: about 30 minutes

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 low-sodium vegetable or chicken broth
• 1 can whole tomatoes in juice (28 oz.)
• 1 jar roasted red peppers, (12 oz.) drained and chopped
• 1/2 cup heavy cream
• Salt, black pepper, and sherry vinegar to taste
• Chopped fresh parsley
• Toasted sliced almonds

Preparation

Step 1

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

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.

Purée 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.

Per serving: 265 cal; 18g total fat (9g sat); 49mg chol; 660mg sodium; 18g carb; 2g fiber; 3g protein