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 a delicious dinner on the table (in under 15 minutes!)
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Romesco Roasted Red Pepper Soup with Lentils

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!)
Course Main Dishes, Side Dishes, Soups
Cuisine Spanish
Keyword roasted pepper soup, romesco soup
Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion 4th of July, Easter, Thanksgiving
Time 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 7 cups
Calories 220kcal
Author Sarah Bond

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

Nutrition

Serving: 1cup | Calories: 220kcal | Carbohydrates: 22.6g | Protein: 11.8g | Fat: 9.9g | Sodium: 770mg | Potassium: 628mg | Fiber: 9.6g | Sugar: 4.2g | Calcium: 20mg | Iron: 2.9mg