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Smoky Bell Pepper Soup

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 23 mins
Total time 23 mins
Yield Serves 8 (serving size: about 2/3 cup)
Inspired by the flavors of Spanish romesco sauce, this starter soup gussies up bottled roasted bell peppers with Marcona almonds (already toasted, saving a step), lots of garlic, and sherry vinegar.


  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups chopped onion
  • 8 garlic cloves, chopped
  • 1/2 teaspoon smoked paprika
  • 2 1/4 cups unsalted chicken stock (such as Swanson)
  • 2 (12-ounce) bottles roasted red bell peppers, rinsed well and drained
  • 1/4 cup Marcona almonds
  • 1 ounce French bread baguette, torn
  • 1/4 cup heavy whipping cream
  • 2 teaspoons sherry vinegar
  • 3/8 teaspoon kosher salt
  • Flat-leaf parsley leaves (optional)

Nutrition Information

  • calories 116
  • fat 7.7 g
  • satfat 2.2 g
  • monofat 3.9 g
  • polyfat 1.4 g
  • protein 3.3 g
  • carbohydrate 8.9 g
  • fiber 1.1 g
  • cholesterol 10 mg
  • iron 0.6 mg
  • sodium 284 mg
  • calcium 35 mg

How to Make It

  1. Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 1/2 minutes. Add paprika; cook 30 seconds, stirring constantly. Add stock and bell peppers; bring to a simmer.

  2. Place bell pepper mixture, almonds, and bread in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth. Add cream, and pulse to combine.

  3. Return pureed soup to saucepan. Heat soup over medium heat 3 minutes or until thoroughly heated. Stir in vinegar and salt. Garnish with parsley, if desired.

Cook's Notes

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