2 red peppers, quartered and deseeded
2 tbsp olive oil
1 red onion, halved and cut into thin slices
3 garlic cloves, crushed
1 sprig of rosemary, leaves finely chopped
1/2 lemon, zested
400 g canned plum tomatoes
For the almonds:
1 tbsp olive oil
1/2 tsp smoked paprika
small handful of almonds
10 black olives, halved
small handful parsley
For the soup: Preheat oven to 200C/gas 6. Place the peppers onto a baking tray, lightly drizzle with oil and roast for 30 minutes or until soft and blackened in parts. Remove from the tray and wrap in foil. Once cool enough to touch, peel off the skins and set aside.
Heat the olive oil in a heavy-bottomed pan and add the onion and a pinch of salt. Stir to evenly coat the slices, turn down the heat. Fry for 30 minutes or until the onions are sweet and sticky, stirring occasionally. Add the garlic, rosemary and lemon zest to the pan. Fry for a few minutes before adding the tomatoes. Gently break down the tomatoes with a wooden spoon, bring to the boil then allow it all to simmer to create a rich, thick sauce. Stir occasionally, adding more water if it starts to dry out. Add the roasted peppers, along with 400 ml water and a pinch of black pepper, bring to the boil and simmer for 20 minutes. With a handheld blender, puree to a smooth and thick consistency.
For the almonds: Heat the olive oil in a small frying pan and add the smoked paprika. Let the oil infuse for a few seconds before adding the almonds. Make sure the nuts are well coated and fry on a low heat for a few minutes, until golden. Transfer to a piece of kitchen bowl to absorb the excess oil.
Serve the soup topped with a scattering of olives and almonds, a sprinkling of parsley and crusty bread rolls.