This Smoky Romesco 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 you’re going to love (and the best part, it just takes 15 minutes to make!)
Smoky Romesco Soup
Ever since I discovered the amazingness that is romesco, I’ve been borderline obsessed. Who am I kidding? I L-O-V-E love this stuff. 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. Let’s make some Smoky Romesco Soup!
To make this Smoky Romesco Soup you’ll need:
- 4 Tbsp olive oil
- 1 clove garlic, minced
- 5 cups vegetable broth, warmed
- 1 cup dried red lentils
- 2 roasted red peppers
- 3 Roma tomatoes, roughly chopped
- ¼ cup almond butter
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp smoked paprika
- ¼ tsp pepper
Kitchen tools you may find useful:
Making this easy soup has two parts. First, we’ll get the lentils going. We’ll toast some garlic then add broth and lentils, boiling until they’re 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!
Can you really go wrong with a creamy, comforting soup? Another favorite soup recipe is this French Onion Soup, which boasts those robust flavors we all know and love of the classic French onion soup. Another popular soup recipe is this Italian Sausage Tomato Orzo Soup you won’t want to miss out on this one, it quickly becomes a weeknight favorite with the whole family!
Serves: 7 cups soup
This Smoky Romesco 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 you’re going to love (and the best part, it just takes 20 minutes to make!)
20 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 5 cups vegetable broth, warmed
- 1 cup dried red lentils
- 2 roasted red peppers
- 3 roma tomatoes, roughly chopped
- 2 Tbsp olive oil
- ¼ cup almond butter
- 1 Tbsp lemon juice
- ½ tsp salt
- ½ tsp smoked paprika
- ¼ tsp pepper
Instructions
- 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.
- Meanwhile, add all romesco ingredients to a blender or food processor. Blitz until smooth.
- Whisk romesco sauce into the lentil broth. Season with salt, pepper, and paprika. Serve warm topped with sour cream or plain Greek yogurt.
Sarah Bond
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