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!)
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.