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Romesco Roasted Red Pepper Soup in a bowl
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Vegan Romesco Roasted Red Pepper Soup

This delicious vegan roasted red pepper soup is flavoured with sweet smoked paprika and sherry vinegar, and thickened with blanched almonds – just like that terracotta red Spanish sauce classic, romesco sauce!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: spanish, Vegan
Servings: 4 people
Calories: 218kcal
Author: Rachel Phipps

Ingredients

  • 6 large red bell peppers
  • 1 ½ tablespoon light olive oil
  • freshly ground sea salt and black pepper
  • 1 large brown onion
  • 4 garlic cloves
  • 1 ½ teaspoon sweet smoked paprika
  • 2 oz blanched almonds
  • 5 cups vegetable broth
  • 2 teaspoon sherry vinegar
  • golden caster sugar
  • lightly toasted flakes almonds

Nutrition

Calories: 218kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1187mg | Potassium: 540mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6586IU | Vitamin C: 231mg | Calcium: 60mg | Iron: 2mg