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Na Qiu |

Romesco Soup

Prep 10 min | Cook 15 min | Ready in 25 min


2 red bell peppers
1 small onion, chopped
3 cloves garlic, minced
1 can (14 ounces) diced tomatoes (fire-roasted, if available)
1/2 cup roasted almonds
2 tablespoons tomato paste
4 cups vegetable or chicken broth
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to your spice preference)
1/4 cup olive oil
1/2 cup heavy cream (or substitute with coconut milk for a dairy-free option)
Salt and black pepper to taste
Fresh parsley or basil, chopped, for garnish


1. Roast the Red Bell Peppers:

Preheat your oven's broiler. Place the red bell peppers on a baking sheet and roast them under the broiler, turning occasionally, until the skin is charred and blistered on all sides. This usually takes about 10-15 minutes.

Remove the roasted peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or place the peppers in a sealed plastic bag. Let them steam for about 10 minutes. This step will make it easier to remove the skin.

After steaming, peel off the charred skin from the peppers, remove the seeds and stems, and roughly chop the flesh. Set the roasted peppers aside.

2. Sauté the Onions and Garlic:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly to avoid burning.

3. Blend the Soup Base:

To the pot with onions and garlic, add the roasted red peppers, diced tomatoes, roasted almonds, tomato paste, smoked paprika, and cayenne pepper. Stir to combine all the ingredients.

Pour in the vegetable or chicken broth, and bring the mixture to a simmer. Let it simmer for about 10 minutes to allow the flavors to meld.

Use an immersion blender or transfer the soup to a regular blender (in batches if needed), and blend until smooth and creamy.

4. Finish the Romesco Soup:

Return the blended soup to the pot (if using a regular blender), and stir in the heavy cream (or coconut milk) to add creaminess to the soup.

Season with salt and black pepper to taste. Adjust the seasonings to suit your preference.

5. Serve and Garnish:

Ladle the Romesco Soup into serving bowls.

Garnish with chopped fresh parsley or basil for a pop of color and added flavor.

Enjoy your delicious and flavorful Romesco Soup! This soup is perfect for a comforting lunch or dinner and can be served with crusty bread or a simple green salad on the side. The rich and smoky flavors of the Romesco sauce in the soup are sure to make it a new favorite in your kitchen! Bon appétit!

recipe-romesco soup

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