Romesco Soup

Paint The Town Red Romesco Soup

If Marc’s Bachelor Boy Vindaloo won Darsh’s heart, this was the soup that snagged his. A riff on the Catalan classic Romesco sauce, this soup is fiery, smokey and sexy red – the perfect starter to get date night going (wink, wink). It is the kind of dish which deserves to be tagged with ‘#foodporn’, hashtag justsaying. Plus it’s crazy simple to make!


  • 4 medium / 3 large red bell peppers, roasted and chopped
  • 1 large yellow onion, rough chopped
  • 6 cloves garlic, rough chopped
  • 1 can diced tomatoes
  • 1/2 tsp cayenne pepper powder (more if you like the heat)
  • 2/3 cup low-fat milk
  • 1 tbs olive oil
  • 1- 2 cans water
  • 1/2 tsp salt
  • Pepper to taste
  • Roasted almond slices to garnish


  • 1. Heat olive oil in a large pot, and add the onions. Cook the onions till soft and translucent, about 10 minutes. Just keep stirring it every now and then to avoid browning.
  • 2. Add the garlic and cook for about three more minutes.
  • 3. Now it's time to introduce the roasted bell peppers, tomatoes (juice and all), cayenne powder, salt and pepper to the party, mix well.
  • 4. Add 1 can of water, or more if the mixture is too thick.
  • 5. Bring mixture to a boil, then reduce to a simmer. Let cook for about 10 minutes, to allow all the flavours to really get to know each other.
  • 6. Take off heat and blend the soup. Strain to remove any lumps and pour the mixture back into the pot and re-heat.
  • 7. Pour in the milk and check the seasoning. Allow to simmer for a few more minutes.
  • 8. Serve hot, garnished with roasted almonds.



You can use pre-roasted peppers from a jar to save time, but Darsh prefers to roast the bell peppers over the stovetop. We feel this gets us a more intense, smokey flavour. Of course, this takes time and is quite a messy affair, but worth it.

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