Vegan Romesco Red Pepper Soup

This Vegan Romesco Red Pepper Soup is rich, creamy, and bursting with flavor. Roasted red peppers, tomatoes, and almond butter come together to create a velvety soup thats perfect for cozy nights in.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can 14 oz diced tomatoes
• 2 cups vegetable broth
• 1/4 cup almond butter
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

Preheat the oven to 400F 200C

Place the red bell peppers on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the skins are charred

Remove the peppers from the oven and place them in a bowl

Cover the bowl with plastic wrap and let the peppers steam for 10 minutes

Peel the skins off the peppers and discard them

Remove the seeds and stems from the peppers

In a large pot, heat the olive oil over medium heat

Add the chopped onion and minced garlic, and saut until softened, about 5 minutes

Add the roasted red peppers, diced tomatoes, vegetable broth, almond butter, tomato paste, and smoked paprika to the pot

Stir to combine

Bring the soup to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes

Use an immersion blender to blend the soup until smooth

Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot

Season the soup with salt and pepper to taste

Serve the soup hot, garnished with fresh parsley

Enjoy