In a pot, heat the oil over medium heat. Add the onion and garlic; saute until soft.
Stir in the broth, roasted peppers, almonds, thyme, tomato paste, and season with salt and pepper. Simmer, stirring occasionally, for about 20 minutes.
Remove the thyme sprigs. Using a blender, immersion blender, or food processor, blend until smooth. Return to the pot.
Taste and adjust the seasoning with salt as needed. Simmer until the soup starts to have body and thickens up so it coats the back of a spoon. (Add more tomato paste if needed a little at a time to thicken to your desired consistency).
Serve with crackers. Drizzle the top of the soup with olive oil, season with salt and pepper. Garnish with parsley and red pepper flakes.