Romesco Soup Recipe

Name: Romesco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 medium onions, halved and thinly sliced; About 1/2 tsp. salt; 6 garlic cloves, minced; 1/2 teaspoon hot Spanish or Hungarian paprika, or regular sweet paprika; 1/2 cup hulled red lentils, sorted to remove debris and rinsed; 3 jars (12 oz. each) roasted red peppers, drained and rinsed of any charred bits; 1 can (28 oz.) diced tomatoes; About 1 1/3 cups chicken or vegetable broth or water; 2/3 cup nonfat dry milk; About 1 tbsp. good-quality red-wine vinegar; 1/4 cup sliced almonds, toasted; Roasted almond oil or extra-virgin olive oil for drizzling (optional)

Servings: persons

2 tablespoons olive oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
6 garlic cloves, minced
1/2 teaspoon hot Spanish or Hungarian paprika, or regular sweet paprika
1/2 cup hulled red lentils, sorted to remove debris and rinsed
3 jars (12 oz. each) roasted red peppers, drained and rinsed of any charred bits
1 can (28 oz.) diced tomatoes
About 1 1/3 cups chicken or vegetable broth or water
2/3 cup nonfat dry milk
About 1 tbsp. good-quality red-wine vinegar
1/4 cup sliced almonds, toasted
Roasted almond oil or extra-virgin olive oil for drizzling (optional)

1
Warm olive oil in a large pot over medium-high heat. Add onions and 1/2 tsp. salt and stir to combine. Cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 10 minutes; reduce heat, if necessary, to keep onions from browning.
2
Add garlic and cook, uncovered, until soft, about 3 minutes. Stir in paprika and cook 1 minute. Add lentils, peppers, tomatoes, and 1 1/3 cups broth. Bring to a boil, reduce heat to maintain a steady simmer, cover, and cook until lentils are extremely soft, about 30 minutes.
3
In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch. Add dry milk and vinegar to the last batch. Stir together and season with salt and vinegar to taste; add a little more broth if soup seems too thick.
4
Serve topped with a sprinkle of almonds and a drizzle of almond oil if you like.
5
Note: Nutritional analysis is per 1 1/2-cup serving.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 medium onions, halved and thinly sliced, About 1/2 tsp. salt, 6 garlic cloves, minced, and more.

Yes, Romesco Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Romesco Soup

How did you like this recipe?

Frequently Asked Questions