Smoky Bell Pepper Soup

• 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)

1. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 5 minutes or until tender. Add garlic; saute 1 1/2 minutes. Add paprika; cook 30 seconds, stirring constantly. Add stock and bell peppers; bring to a simmer.
2. 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.
3. 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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canola oil, onion, garlic, paprika, chicken, red bell peppers, marcona almonds, bread baguette, heavy whipping cream, sherry vinegar, kosher salt, parsley

Taken from www.myrecipes.com/recipe/smoky-bell-pepper-soup (may not work)