Spanish Roasted Bell Pepper and Almond Soup

Name: Spanish Roasted Bell Pepper and Almond Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 large (800 g) red bell peppers, fresh, whole, unpeeled; ¾ cup (110 g) blanched sliced almonds, raw or lightly toasted; 4 cloves (20 g) garlic cloves, fresh, peeled; 4 cups (950 ml) vegetable broth, low-sodium, room temperature; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1 teaspoon (3 g) Spanish smoked paprika; ¼ teaspoon (½ g) ground cumin; to taste sea salt; to taste freshly ground black pepper; 1 tablespoon (15 ml) fresh lemon juice; ¼ cup (37 g) sliced almonds, toasted, toasted for garnish

From the MyKitchenBank Kitchen

A silky, warming Spanish soup built on charred red bell peppers blended with toasted almonds for richness and depth. Aromatic with garlic, paprika, and cumin, this velvety purée is finished with a drizzle of olive oil and a scatter of toasted almonds. Naturally gluten-free and deeply satisfying.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (5 cups)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Have your blender or immersion blender ready
Toast the almonds lightly before cooking to enhance their flavor

1
Char the peppersOven 425°F / 220°C
- Place the whole bell peppers on a large baking sheet (18×13 inches / 45×33 cm).
- Brush lightly with 1 tablespoon of olive oil and arrange so they're not touching.
- Roast in a 425°F (220°C) oven for 30–35 minutes, stirring halfway through.
- The peppers should be deeply charred and blackened on all sides, with the skin blistering and the flesh beginning to collapse.
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Ready when: Peppers are deeply charred, blistered, and soft inside
Tip: Don't skip the charring—this caramelized, smoky flavor is essential to the soup's depth.
2
Steam and peel peppers
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap.
- Let rest for 10 minutes; the steam will loosen the skin.
- Once cool enough to handle, peel away the charred skin with your fingers or a pairing knife.
- Discard the skin and seeds, leaving the flesh.
- You should have roughly 1.5 cups (350 g) of peeled pepper flesh.
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Ready when: Charred skin removes easily; flesh is soft and tender
Tip: A little blackened skin is fine and adds flavor, but remove most of it for the silkiest texture.
3
Toast almonds and garlic
- Place the blanched sliced almonds in a large heavy-bottomed pot (4-quart / 4 L) and toast over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Add the peeled garlic cloves and continue toasting for 1 minute more, stirring constantly, until the garlic becomes aromatic and just begins to soften.
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Ready when: Almonds are light golden and fragrant; garlic is aromatic and slightly softened
Tip: Toasting the almonds releases their oils and intensifies their flavor—don't skip this step.
4
Build the soup base
- Add the remaining 2 tablespoons of olive oil to the pot with the almonds and garlic.
- Stir in the Spanish smoked paprika and ground cumin, and cook for 30 seconds until the spices are fragrant.
- Pour in the vegetable broth and add the peeled roasted pepper flesh.
- Bring to a simmer over medium heat, stirring occasionally.
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Ready when: Small, gentle bubbles break the surface
Tip: Blooming the paprika and cumin in oil releases their flavors for a deeper taste.
5
Simmer the soup
- Once simmering, reduce the heat to medium-low and maintain a gentle simmer for 10 minutes.
- This allows the flavors to meld and the almonds to soften fully.
- The soup will smell deeply sweet and toasty.
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Ready when: Gentle, steady simmer with steam rising; almonds are soft
Tip: A gentle simmer prevents the soup from boiling over and preserves the delicate flavors.
6
Blend until smooth
- Remove the pot from heat and let cool for 1–2 minutes.
- Using an immersion blender, carefully blend the soup in batches until completely smooth and silky, about 2–3 minutes.
- If using a standard blender, let the soup cool slightly, then transfer in batches (filling the pitcher only halfway) and blend until velvety.
- Pour the blended soup back into the pot.
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Ready when: Soup is completely smooth with no visible bits of almond or pepper
Tip: If you prefer a silkier texture, pass the blended soup through a fine-mesh sieve, pressing gently with the back of a spoon.
7
Season and finish
- Gently reheat the soup over medium-low heat, stirring occasionally, until warmed through (about 3–4 minutes).
- Stir in the lemon juice.
- Taste and adjust the seasoning with sea salt and freshly ground black pepper.
- The soup should taste rich, slightly sweet, and well-balanced—the lemon brightens the deep pepper and almond flavors.
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Ready when: Soup steams gently and is heated through
Tip: The lemon juice is crucial—it cuts through the richness and brightens the flavors.
8
Serve
- Ladle the soup into bowls.
- Drizzle each serving with a small amount of extra-virgin olive oil and top with the toasted almond slices.
- Serve hot.
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Tip: Toasted almonds sprinkled on top add a lovely crunch that contrasts with the silky soup.

Good to know

Tips

Charring the peppers is essential—this deep, caramelized flavor is what makes the soup special. Don't rush it or skim on this step.
Toasting the almonds and spices before simmering intensifies their flavors and creates a richer, more complex soup.
If the soup is too thick, thin it with additional broth or warm water, a splash at a time, until you reach your preferred consistency.
For a lighter version, use half almonds and stir in a splash of heavy cream or crème fraîche at the end.

Make ahead

You can make this soup up to 1 day ahead. Prepare through Step 6 (blending), then cool completely and refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. The flavors will have deepened overnight. Toast the almonds and add the garnish just before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Do not boil. The soup can also be frozen in ice cube trays for up to 3 months; thaw overnight in the refrigerator and reheat as above.

Substitutions

blanched sliced almonds → whole raw almonds or roasted almonds. Raw almonds will need a few extra minutes of toasting. Roasted almonds require less time—toast for 1–2 minutes just to warm them through.
Spanish smoked paprika → sweet or hot Spanish paprika, or regular paprika. Smoked paprika adds an authentic Spanish depth, but regular paprika works well. Hot paprika will add a spicy kick—start with half and adjust to taste.
vegetable broth, low-sodium → chicken broth or a mixture of broth and water. Vegetable broth keeps the soup vegetarian. Chicken broth adds savory depth. Use 1:1 by volume.
red bell peppers, fresh → roasted red peppers from a jar. To save time, use 2 cups (400 g) of jarred roasted red peppers, drained and patted dry. Skip Steps 1 and 2 and begin with Step 3. The flavor will be slightly different but still delicious.