Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
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  • 1 star values: 1

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.

Molly Watson
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Dan Becker

Recipe Summary

total:
1 hr
Yield:
Serves 4 or 5 (makes 7 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

289 calories; calories from fat 27%; protein 13g; fat 8.5g; saturated fat 1.1g; carbohydrates 45g; fiber 6g; sodium 962mg; cholesterol 1.6mg.
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