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

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.

Ann Taylor Pittman
Recipe by Cooking Light November 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
23 mins
total:
23 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

116 calories; fat 7.7g; saturated fat 2.2g; mono fat 3.9g; poly fat 1.4g; protein 3.3g; carbohydrates 8.9g; fiber 1.1g; cholesterol 10mg; iron 0.6mg; sodium 284mg; calcium 35mg.
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