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This hearty, soup gets loads of flavor from shallots, cumin, smoked paprika and roasted red peppers. If you’d like to make it vegetarian/vegan, substitute vegetable broth for the chicken broth. If the finished soup is too thick for your taste, thin it with water or additional broth. Serve with hunks of warm crusty bread.
cup extra-virgin olive oil, plus more to serve
medium shallots, halved and thinly sliced
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