Italian Sausage Bean Soup Recipe. Spanish Tomato Soup with Roasted Chickpeas. Between the roasted red pepper, smoked paprika, almonds, and parsley, this recipe puts a major Spanish spin on classic tomato soup. After eating it I basically felt like taking a quick spin around the Prado and then catching a bullfight (and you probably know how I feel about bullfights). And this soup is not only very Spanish but also gooood. Like, lick-your-bowl-clean good. And so pretty (see below)! If I don't make this regularly throughout the upcoming cold weather months, I will be surprised. Spanish Tomato Soup with Roasted ChickpeasAdapted from Cooking LightRed bell pepper, halved lengthwise2 tablespoons olive oil, divided8 garlic cloves, roughly chopped, divided1/4 cup heavy whipping cream28-oz can no-salt-added whole peeled tomatoes1/2 teaspoon smoked paprika (more to taste)Salt and pepper15-oz can chickpeas, rinsed and drained1/4 teaspoon ground cumin1/4 cup fresh flat-leaf parsley2 tablespoons sliced almonds, toastedPreheat broiler.
Tuscan Bean Soup America's Test Kitchen) Recipe - Food.com - 367850. Curried Squash & Chicken Soup Recipe. Honey-Roasted Cherry Tomatoes Recipe at Epicurious. Photo by Simon Wheeler yield Serves 4 These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast with a sprinkling of flaky sea salt on top. Preparation Preheat the oven to 375°F/190°C. Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper.
Reprinted with permission from River Cottage Veg: 200 Inspired Vegetable Recipes by Rebecca Katz with Mat Edelson. Hugh Fearnley-Whittingstall is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. Fresh Corn Soup Topped with Roasted Corn Guacamole Recipe at Epicurious. Corn Soup with Potatoes and Smoked Ham Recipe at Epicurious.