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
- 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.
- Add the garlic and cook for about three more minutes.
- Now it's time to introduce the roasted bell peppers, tomatoes (juice and all), cayenne powder, salt and pepper to the party, mix well.
- Add 1 can of water, or more if the mixture is too thick.
- 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.
- Take off heat and blend the soup. Strain to remove any lumps and pour the mixture back into the pot and re-heat.
- Pour in the milk and check the seasoning. Allow to simmer for a few more minutes.
- 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.