Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
23 Mins
Total Time
23 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

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

Ratings & Reviews

AMT5712's Review

March 04, 2014

Debbie0115's Review

February 17, 2014
Excellent soup. My husband likes a crunch so I didn't purée the almonds as much. I used roasted unsalted as I didn't have marcona. I skipped the cream and vinegar. We kept it from the pot luke warm. Very good. Soups this winter season seem very flavorful.

tata4now's Review

January 26, 2014

mangelo's Review

October 27, 2013
Very nice, smooth& creamy.