My sweetie has a cold. So pitiful. It’s one of those sneaky summer colds that pounces when you least expect it. He needs soup, hot and spicy to clear the sinuses and soothe the throat. And what’s more comforting than a bowl of old fashioned tomato? Only, this soup is a bit zestier than the original, with deep and intense flavors. But it’s still got enough tomato goodness to melt your heart.
Ingredients: (makes 4 servings)
Adapted from Cooking Light
1 red bell pepper, halved lengthwise
1 28 oz can fire roasted tomatoes, crushed
1 15 oz can tomato sauce
4 Tablespoons extra virgin olive oil, divided
6 cloves garlic, minced
1/3 cup heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon turmeric (optional)
1 teaspoon ground red pepper, divided
2 teaspoons salt, divided
1 15 oz can chickpeas, drained and rinsed
2 teaspoons cumin, divided
1/4 cup sliced almonds
flat leaf parsley, for garnish
Directions: Broil the red pepper skin side up for 8 minutes, until blackened. Seal in a paper bag and let stand until the peppers are cool to touch. Peel and set aside.
On the stove top, heat 2 Tablespoons olive oil and about two thirds of the minced garlic. Cook for a minute or two and add the tomatoes, tomato sauce, and cream. Stir, then add 1 teaspoon salt, 1 teaspoon ground red pepper, 1 teaspoon cumin, the turmeric, and the paprika. Bring to a boil and simmer for 20 minutes. Next, add the broiled red pepper to the soup and then puree with an immersion blender (or food processor/blender).
In a roasting pan, combine the chickpeas, almonds, the remaining salt, cumin, garlic, and red pepper flakes. Drizzle with the remaining olive oil and stir until well coated. Roast at 450 F degrees for about 10 minutes, stir once.
Ladle the soup and top with the crispy chick pea and almond mix. Garnish with bright green flat leaf parsley.
No need to break out the saltine crackers! The chickpeas and almonds add plenty of crunch.
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