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Romesco Soup

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Makes: 4 servings adjust
Like cream of tomato soup, but more complex in flavor and generally more delicious. A good girl-impresser. Can be made in advance and reheated; just don't put any almonds or the drizzle of oil on until ready to serve.



  • 2 tablespoons Olive Oil
  • 2 medium Onion, halved and thinly sliced
  • 12 teaspoon Salt, approx.

Step 1

Heat oil in a large pot over medium-high heat. Add onions and salt and stir to combine. Cover and reduce heat to medium. Cook, stirring occasionally, until onions are really soft, 5 to 10 minutes.


  • 6 cloves Garlic, minced
  • 12 teaspoon Smoked Hot Paprika, use regular paprika if you like instead of hot
  • 12 cup Dried Red Lentils, sorted and rinsed well; they can have small rocks in them otherwise. Use any lentil if you can't find red.
  • 36 ounces Roasted Red Peppers, drained. If you like, use several home-roasted red bell peppers instead
  • 1 can Diced Tomatoes, 28. oz can
  • 1 13 cups Chicken Broth, can substitute veggie broth or water

Step 2

Add garlic and cook until soft, 3 min. or so. Stir in paprika and cook for a minute. Add lentils, peppers, tomatoes, and broth or water. Bring to a boil, then reduce heat and simmer for 30 min or until lentils are mushy.


  • 23 cup Powdered Milk, can be nonfat
  • 1 tablespoon Red Wine Vinegar

Step 3

In batches if necessary, blend soup until very smooth. Add dry milk and vinegar to the last batch before blending. Stir everything together, then add more broth or water if the soup is too thick.


  • 14 cup Raw Sliced Almonds, toasted lightly
  • 1 foot Extra Virgin Olive Oil, optional, use to drizzle after serving

Step 4

Serve in bowls topped with a sprinkling of almonds and a drizzle of extra virgin olive oil.
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