Friends, I’ve been SO excited to share this recipe with you ever since I perfected it a while back.
It’s inspired by a soup we had at a vegan cafe in Iceland called Kaffi Vinyl. It reminded me so much of romesco sauce, which finds its roots in Spanish cooking. Romesco is traditionally made with almonds (or other nuts) peppers, garlic, and red wine vinegar.
As you can imagine, my mind was spinning with ideas on how to recreate this soup once we got home, and the final result totally blew me away. Let’s make soup!
This recipe is quite easy to make, requiring just 10 ingredients and simple methods.
It all starts with roasting red bell peppers, almonds, and garlic until brown and toasty. Then they go into the blender with spices like paprika, sea salt, and harissa for a smoky, spicy flavor.
And the magic comes next: We add our Homemade Vegetable Broth which transforms this sauce into soup! All that’s left is a little red wine vinegar for acidity, maple syrup or coconut sugar for a bit of natural sweetness, and a bit more salt for overall flavor balance.
I also added chickpeas for more heartiness and plant-based fiber and protein!
I hope you all LOVE this soup! It’s:
Fiber- + Protein-rich
& Insanely delicious
This would make the perfect lighter yet satisfying meal when you want something on the table fast. It would feed a crowd or be perfect for making ahead and packing as leftovers for lunch throughout the week.
This soup is absolutely delicious on its own, but it would also pair well with things like my Apple Pecan Arugula Salad, Garlicky Kale Salad with Crispy Chickpeas, Vegan Pesto Parmesan Breadsticks, Fluffy Vegan Spelt Rolls, Oil-Free Roasted Vegetables, or Shawarma Roasted Cauliflower Steak.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Romesco Soup with Smashed Chickpeas
Delicious vegan soup inspired by romesco sauce with red peppers, tomatoes, vegetable broth, and almonds. A 10-ingredient plant-based side or entrée!
Author: Minimalist Baker
Recipe type: Soup, Side, Entrée
Cuisine: Vegan, Gluten-Free, Grain-Free, Spanish-Inspired
- 2 red bell peppers (238 g), skin on, stems on
- 1 cup (112 g) raw almonds
- 4 cloves garlic (12 g), skin on
- 1 28-ounce (793 g) can diced tomatoes, slightly drained (I like San Marzano)
- 4 cups (960 ml) vegetable broth (DIY or store-bought)
- 1 1/2 Tbsp (23 ml) red wine vinegar (reduce for less acidity // or sub apple cider vinegar)
- 3/4 tsp smoked paprika, plus more to taste
- 1/2 tsp each sea salt and black pepper
- 1 Tbsp (15 ml) maple syrup or coconut sugar (or stevia to taste (just a dash))
- optional: 1-2 tsp harissa paste or 1/4 tsp red pepper flake (more or less to spice preference)
- 1 15-ounce (425 g) can chickpeas, rinsed, drained, and smashed with a fork
FOR SERVING optional
- Preheat oven to 350 degrees F (176 C) and arrange red peppers, still whole with stems, on one end of a clean baking sheet. On the other end, arrange almonds and garlic (still in skin).
- Place baking sheet in oven and roast almonds for 10-12 minutes or until slightly cracked and golden brown. Then remove almonds from pan and set aside. Continue baking garlic for another 5-8 minutes. Then remove and set aside.
- With peppers still on baking sheet, increase heat to 475 degrees F (246 C). Allow red peppers to roast until skin is bubbled and mostly blackened, turning/flipping halfway through to char both sides (~10 minutes).
- Once they’re properly charred, wrap roasted red peppers in foil and steam for 2-3 minutes. Then peel away skin, seeds, and core. Also remove skin from roasted garlic.
- Add peeled peppers, almonds, garlic, diced tomatoes, vinegar, paprika, sea salt, pepper, maple syrup or coconut sugar, and (optional) harissa or pepper flake to a high-speed blender. Purée until smooth, scraping down sides as needed. Taste and adjust seasonings as desired, adding more harissa or pepper flake for heat, salt for saltiness, vinegar for acidity, maple syrup or coconut sugar for sweetness, or paprika for smokiness.
- Add the soup to a large pot and add the vegetable broth and smashed chickpeas. Bring to a simmer over medium heat. Then reduce heat to low and continue simmering for 10-15 minutes, stirring occasionally.
- Serve as is or with a bit of pine nuts, fresh herbs, vegan parmesan cheese, or your favorite bread or roll.
- Leftovers keep well covered in the refrigerator for 3-4 days, though best when fresh.
*Nutrition information is a rough estimate for 1 of 6 servings with all of the recommended ingredients but no toppings / garnishes.
Serving size: 1/6th of recipe Calories: 249 Fat: 10.7 g Saturated fat: 1.1 g Carbohydrates: 28 g Sugar: 9.3 g Sodium: 717 mg Fiber: 8.5 g Protein: 13.1 g