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.

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 www.choosemyplate.gov.

Ratings & Reviews

AMT5712's Review

mangelo
March 04, 2014
N/A

Debbie0115's Review

Debbie0115
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

tata4now
January 26, 2014
N/A

mangelo's Review

AMT5712
October 27, 2013
Very nice, smooth& creamy.