Romesco Soup

Just a light, simple soup today. I came across a similar recipe in Cooking Light which used jarred roasted red peppers – why not roast your own and save some money while adding freshness and flavor? It’s also stretched out with lentils, adding protein and fiber too.


2 tablespoons olive oil
2 yellow onions, thinly sliced
1/2 teaspoon salt
6 cloves garlic, minced
1 teaspoon sweet paprika
1/2 cup red lentils, rinsed and sorted
6 red peppers, roasted, skinned and diced
1 14 ounce can diced tomatoes
2 cups vegetable broth
1/2 cup milk
1 tablespoon red wine vinegar
1/2 cup sliced almonds

Saute onions 5-10 minutes, until soft. Add garlic. Then add paprika, lentils, tomatoes, red peppers, and broth. Bring to boil, then reduce and simmer for 30 mins. Add milk and vinegar. Blend in batches (or with an immersion blender if you have a VERY good one) to desired smoothness. Add extra broth or milk if too thick for your preference. Garnish with sliced almonds.

Other ways to enjoy the deliciousness of Romesco sauce:

Shrimp in Romesco Sauce from Jane Spice
Romesco Potatoes from Smitten Kitchen
Turkey & Avocado Sandwich with Romesco Sauce from Bitchin’ Camaro (love the name!)
Romesco Dip from Dinner with Julie

— posted by Anne


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