Romesco is a classic Spanish sauce made of ground tomatoes, peppers, onions, garlic, olive oil, and almonds. We turned it into soup. The powdered milk and the silky texture of cooked onions and roasted peppers help make it creamy, and the lentils add thickness.
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)
How to Make It
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.
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.
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.
Serve topped with a sprinkle of almonds and a drizzle of almond oil if you like.
Note: Nutritional analysis is per 1 1/2-cup serving.