• Fast
• Make-Ahead

Ingredients

1. 1 cup sliced blanched almonds
2. 1/4 cup extra-virgin olive oil
3. 2 medium onions, very thinly sliced
4. 4 garlic cloves, very thinly sliced
5. 1 celery rib, very thinly sliced
6. Four 14 1/2-ounce cans diced tomatoes
7. 1 tablespoon tomato paste
8. 1 tablespoon sugar
9. 2 cups chicken stock or low-sodium broth
10. 1/4 teaspoon cayenne pepper
11. Salt and freshly ground black pepper
12. 1 cup heavy cream
13. 1/2 teaspoon finely grated orange zest
14. 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast for 5 minutes, until golden.
2. Meanwhile, in a large soup pot, heat the olive oil until shimmering. Add the sliced onions, garlic and celery, cover and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes longer. Stir in the diced tomatoes and their juices, the tomato paste and sugar and cook for 5 minutes. Add the stock and cayenne. Season the soup with salt and black pepper and cook it for 10 minutes longer.
3. In a blender, puree the soup in batches. Return the soup to the pot and stir in the heavy cream and orange zest. Simmer the soup over moderate heat for 2 to 3 minutes. Add the butter and stir until melted. Transfer the soup to shallow bowls, garnish with the toasted almonds and serve.