Creamy Romesco Tomato Lentil Soup
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Oops, I almost forgot to tell you about the SOUP! This creamy Romesco tomato lentil soup is a wonderful tomato soup with the zesty flavor of Romesco sauce, a hint of cheesiness and some added protein and fiber from lentils. Like most tomato soups, it is marvelous with a grilled cheese sandwich to soak up some of that marvelous tomato taste.
- 1 teaspoon olive oil
- 1/2 cup onion, chopped
- 1 - 3 cloves garlic, peeled & chopped
- 1/3 cup carrots, peeled & chopped
- 1 cup canned tomatoes
- 1 cup chicken or vegetable broth
- 2 cups water
- 1/2 cup red lentils
- 1 bay leaf
- 1 cup Romesco sauce (recipe here)
- 1/2 cup shredded Italian blend of cheeses
- 1/4 cup fat free half & half or milk (or cream ... I used fat free half & half)
- About 2 Tablespoons fresh basil leaves
- 1/2 teaspoon Red Robin seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon balsamic vinegar
- 1/4 - 1/2 teaspoon fresh ground red chimayo or other hot chili peppers (optional ... more or less to taste)
- Freshly ground pepper, to taste
- Heat a large saucepan over medium heat, then add the onion, garlic, and carrots and saute for a few minutes, stirring, until the onion is soft and translucent.
- Add the tomatoes, broth, water, lentils & bay leaf. Bring to a boil, then reduce heat and cook until the lentils are tender. Keep the lid partway covering the top and cook about 20 minutes, stirring every 5 minutes or so.
- If using a traditional blender: Remove from heat, pull out the bay leaf, then pour into a blender cup. Let cool a bit, then add the remaining ingredients. Cover the top with a towel and pulse very gently a couple times to release the extra pressure, then blend till smooth. Adjust seasonings to your liking and blend again.
- If using an immersion blender: remove the bay leaf from the pan, add the remaining ingredients to the pot and blend till smooth. Adjust the seasonings to your liking and blend again.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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