Roasted Red Pepper, Almond and Paprika Soup with Crispy Bread Crumble
A velvety, original soup that blends roasted red peppers, tomato, almonds, and smoked paprika for a deep, gently sweet flavor, finished with a crispy garlic-parsley bread crumble.
Ingredients
- 600 g red bell peppers (cut por the mitad and without semillas)
- 250 g roma tomatoes (partidos por the mitad)
- 150 g yellow onion (sliced gruesas)
- 20 g garlic (4 cloves for the sopa and 1 for the pan crujiente)
- 60 g raw almonds (unsalted)
- 80 g rustic bread (diced small)
- 700 ml vegetable broth (hot)
- 45 ml olive oil (divided)
- 6 g smoked paprika
- 2 g ground cumin
- 15 ml sherry vinegar
- 10 g fresh parsley (chopped fino)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the red peppers, tomatoes, onion, and 4 garlic cloves on a tray. Drizzle with 2 tablespoons olive oil, add 1/2 teaspoon salt and the black pepper, and toss to coat.
- 2
Roast the vegetables for 25 minutes at 220°C / 425°F, until the peppers are tender with charred edges and the tomatoes are juicy.
- 3
Meanwhile, heat a small skillet over medium heat. Toast the almonds for 3 to 4 minutes, stirring, until fragrant. Remove them.
- 4
In the same skillet, add the remaining 1 tablespoon olive oil and the bread cubes. Cook for 4 to 5 minutes until golden. Add the remaining grated garlic clove, chopped parsley, and a pinch of salt; cook 30 seconds more and set the crispy bread aside.
- 5
Transfer the roasted vegetables to a pot. Add the toasted almonds, hot vegetable broth, smoked paprika, ground cumin, sherry vinegar, and the remaining salt.
- 6
Bring the pot to a gentle simmer over medium heat and cook for 8 minutes so the flavors meld.
- 7
Blend the soup until very smooth. If you want an extra silky texture, strain it. Taste and adjust salt and pepper if needed.
- 8
Serve the soup hot and finish each portion with the crispy garlic-parsley bread crumble.
Chef tips
For deeper flavor, let some of the pepper skin char well before blending. If the soup is too thick, add a little more hot broth.
Substitutions
You can swap the almonds for cashews if you do not need to avoid other tree nuts. Sherry vinegar can be replaced with red wine vinegar. For a gluten-free version, use gluten-free bread for the crumble.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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