This Roasted Red Pepper Soup draws inspiration from the delicious Spanish pepper sauce, romesco! With smoky roasted peppers, juicy Roma tomatoes, and a dollop of almond butter, this is a creamy soup that gets dinner on the table (in under 15 minutes!)
Ever since I discovered the amazingness that is romesco, I’ve been borderline obsessed. Who am I kidding? I L-O-V-E love romesco. Because not only is it an absolutely foolproof sauce that takes less than 5 minutes to make, it’s perfect on everything!
I put it on veggies (like these asparagus) and breakfast tacos and sandwiches. It is probably the most under-appreciated sauce like…ever. But today we’re changing that with this romesco-inspired Roasted Red Pepper Soup!
Making this easy soup has two parts. First, we’ll get the lentils going. We’ll sauté some garlic then add broth and dry lentils, boiling until the lentils are soft and delicious. While that cooks, we’ll blitz together a quick romesco sauce.
Romesco has some ingredients you wouldn’t usually associate with sauces (i.e. almond butter), but the ingredients work together to create something I can only describe as…magical? Yep, magical. So you’ll blitz together the romesco ingredients (in either a food processor or blender), then pour into your cooked lentil broth. That’s it!
Ingredients
Soup
- 2 Tbsp olive oil 30 mL
- 1 clove garlic minced
- 5 cups warm vegetable broth 1.2 L
- 1 cup dried red lentils 170 g
Romesco
- 2 roasted red peppers
- 3 roma tomatoes roughly chopped
- 2 Tbsp olive oil 30 mL
- ¼ cup almond butter 60 g
- 1 Tbsp lemon juice 15 mL
- ½ tsp each salt and smoked paprika
- ¼ tsp pepper
Instructions
- Lentils: Add 2 Tbsp oil to a large pot over medium heat. Add garlic and cook for a few minutes, until it begins to turn golden. Add warmed vegetable broth and lentils. Bring to a boil and cook for 20 minutes, or until lentils are soft.
- Romesco Sauce: Meanwhile, add all romesco ingredients to a blender or food processor. Blitz until smooth.
- Serve: Whisk romesco sauce into the lentil broth. Season with salt, pepper, and paprika. Serve warm topped with sour cream or plain Greek yogurt
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