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1
Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes.
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2
Transfer to a food processor.
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3
Bring a medium saucepan of salted water to a boil.
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4
Fill a large bowl with ice water.
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5
Add the broccoli to the boiling water and cook until bright green, about 2 minutes.
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6
Drain and transfer to the ice water to cool, then drain and pat dry.
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7
Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste.
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8
With the motor running, gradually add the olive oil.
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9
Add the parmesan and pulse to combine.
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10
Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use.
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11
Make the soup: Preheat the broiler.
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12
Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes.
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13
Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes.
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14
Peel the peppers with your fingers under running water; discard the stems and seeds.
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15
Roughly chop the peppers.
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16
Heat the olive oil in a medium pot over medium heat.
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17
Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes.
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18
Stir in the thyme and roasted red peppers.
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19
Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables.
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20
Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer.
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21
Add the potato and simmer until soft, about 30 minutes.
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22
Puree with an immersion blender or in a regular blender in batches; keep warm.
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23
Preheat the oven to 350 degrees F. Cut the bread into tree shapes using a cookie cutter.
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24
Transfer to a baking sheet and toast in the oven until crisp, about 6 minutes.
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25
Ladle the soup into bowls.
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26
Spread the pesto on the toast and float in the soup.
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27
Serve immediately.
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28
Photograph by Lisa Shin
