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
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
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.
RomescoSauce: 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