From mexicanfoodrecipes.org
Ingredients:
6 chopped cloves garlic
3 tablespoons extra virgin olive oil
3 cups chicken broth
14 oz can artichokes in water, drained and chopped
2 cans garbanzo beans, drained and rinsed (15 oz each)
5 chopped onions
12 oz jar roasted red peppers, drained
28 oz can diced tomatoes
1 cup heavy cream (optional)
½ cup flaked almonds
6 sprigs fresh cilantro, to serve
Preparation:
Heat the oil in a big pot over a moderate heat, and then add the chopped onions.
Stir them to coat them in the olive oil, then cover the pot and cook the onions until they are soft and golden brown, stirring them often.
This will take about 10 minutes.
Add some water to the pan to scrape up any stuck-on bits of onion.
Add the garlic and cook, stirring, for 3 minutes.
Add the tomatoes, red bell peppers, artichokes, garbanzo beans, and chicken broth.
Bring the soup to a boil, then let it simmer partially covered for about 35 minutes.
Puree the soup in batches in a blender or use an immersion blender.
Stir in the heavy cream, if you want to use it, and cook the soup for 3 minutes more.
Season to taste with salt and pepper.
Serve garnished with the almonds and cilantro, or your preferred garnishes.
(Serves 6)