Roasted Red Pepper Romesco Soup
Author: 
Recipe type: Soup
Prep time: 
Total time: 
Serves: 6 servings
 
Let this tomato-almond soup warm you from the inside out! Reminiscent of your favorite romesco sauce, this dish is very flavorful and comes together in a flash.
Ingredients
  • 2 whole red peppers
  • 2 whole red peppers
  • 1 cup roasted unsalted almonds
  • 1 cup roasted unsalted almonds
  • 6 cloves garlic, unpeeled
  • 6 cloves garlic, unpeeled
  • 2 cans diced tomatoes, 15 oz each
  • 2 cans diced tomatoes, 15 oz each
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • ¾ tsp each sea salt and black pepper
  • ¾ tsp each sea salt and black pepper
  • 1 TBS maple syrup
  • 1 TBS maple syrup
  • 1 and ½ TBS apple cider vinegar
  • 1 and ½ TBS apple cider vinegar
  • ½ tsp crushed red pepper flakes
  • ½ tsp crushed red pepper flakes
  • ¾ tsp oregano
  • ¾ tsp oregano
  • 4 cups water or vegetable broth
  • 4 cups water or vegetable broth
  • 1 can chickpeas, rinsed, drained, and mashed slightly with a fork
  • 1 can chickpeas, rinsed, drained, and mashed slightly with a fork
  • ½ cup green peas
  • ½ cup green peas
  • Few handfuls kale or spinach, optional
  • Few handfuls kale or spinach, optional
  • Basil and cherry tomatoes to garnish, optional
Method
  1. Preheat your oven to 350 degrees. Place red peppers and garlic cloves on a lined baking sheet. Roast for about 15 minutes, until garlic is golden. Remove garlic and turn heat up to 500 degrees to char the peppers for 7 - 8 minutes, flipping halfway through (let the skin turn black). Remove peppers from oven and wrap them in tinfoil to steam.
  2. After 5 minutes, carefully remove the foil and peel the skin off of the peppers, removing the core and seeds. Also remove the peels from garlic cloves.
  3. To your food processor add red peppers, garlic, roasted almonds, tomatoes, paprika, salt, pepper, maple syrup, vinegar, crushed red pepper flakes, and oregano. Blend until incorporated.
  4. Add soup to a large pot along with water or vegetable broth. Bring to a simmer on medium-low heat. Add smashed chickpeas, green peas, and spinach. Let cook for 10 minutes, so flavors can meld.
  5. Stir every few minutes to insure it does not stick to the bottom. To serve, garnish with chopped basil or cherry tomatoes. Delicious warm or cold!
Recipe by Garlic Head at https://garlic-head.com/2018/04/26/roasted-red-pepper-romesco-soup/