Jamie Oliver’s Roasted Red Pepper Soup delivers a vibrant, flavor-packed experience in every spoonful. The natural sweetness of roasted red peppers pairs beautifully with the earthy depth of tomatoes, while a touch of smokiness adds a delightful complexity.
This soup has a rich, creamy texture that makes it visually inviting, with a bright red hue that’s sure to catch your eye. Served as a light lunch or a sophisticated starter for a dinner party, this dish is both comforting and elegant.
Best of all, it’s incredibly quick to prepare, with the entire recipe coming together in under an hour, making it an excellent choice for busy days.
Jamie Oliver Roasted Red Pepper Soup
Jamie Oliver’s Roasted Red Pepper Soup is a beautifully rich and nutritious dish made with roasted red peppers, tomatoes, and garlic. Roasting the peppers intensifies their natural sweetness, and when blended with the other ingredients, creates a silky-smooth, comforting soup. It’s a healthy option, full of vitamins and antioxidants, while still delivering a robust, satisfying flavor.
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- Mary Berry Cauliflower Soup
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- Jamie Oliver Parsnip And Apple Soup
Why You Should Try This Recipe
- Simple ingredients: Made with pantry staples and fresh produce, easily accessible and affordable.
- Bold flavor: Roasting the red peppers adds a smoky depth that enhances the entire dish.
- Healthy and nutritious: Packed with vitamins from the peppers and tomatoes, this soup is low in calories and high in nutrients.
- Great for meal prep: This soup freezes well and can be made in advance.
- Impressive presentation: The bright red color of the soup makes it look as good as it tastes.
- Perfect for any season: Whether served hot in winter or chilled in summer, it’s a versatile dish.
Ingredients Needed to Make Jamie Oliver Roasted Red Pepper Soup
- Red peppers (4 large): Roasted to bring out their natural sweetness and smokiness.
- Tomatoes (400g / 14 oz can): Adds depth and acidity to balance the sweetness of the peppers.
- Garlic cloves (3): Roasted alongside the peppers to add a mellow, savory flavor.
- Onion (1 medium): Chopped and sautéed to form the base of the soup.
- Olive oil (2 tbsp): Used for roasting the peppers and sautéing the onions.
- Vegetable stock (750ml / 3 cups): Provides the liquid base for the soup, enhancing its savory notes.
- Basil (a handful, optional): Adds freshness and a herbal note to complement the sweetness of the peppers.
- Salt and pepper: To taste.
Equipment
- Baking tray
- Large pot
- Blender or immersion blender
- Knife and chopping board
- Wooden spoon
Instructions to Make Jamie Oliver Roasted Red Pepper Soup
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the peppers and garlic: Halve the red peppers and remove the seeds. Place them on a baking tray along with the garlic cloves (still in their skins), and drizzle with 1 tablespoon of olive oil.
- Roast the vegetables: Roast the peppers and garlic in the oven for 25-30 minutes, until the peppers are soft and slightly charred. Once roasted, remove from the oven and let them cool slightly.
- Sauté the onions: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
- Peel the garlic: Once cool enough to handle, remove the skins from the roasted garlic cloves and add them to the pot with the onions.
- Add the roasted peppers and tomatoes: Roughly chop the roasted red peppers and add them to the pot along with the canned tomatoes.
- Pour in the vegetable stock: Add the vegetable stock and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
- Blend the soup: Use a blender or immersion blender to puree the soup until smooth and creamy. If the soup is too thick, you can add a little more stock or water to reach your desired consistency.
- Season and garnish: Season the soup with salt and pepper to taste. If using, stir in some fresh basil for an extra burst of flavor. Serve hot, with a drizzle of olive oil or a garnish of fresh herbs if desired.
What Goes Well With Jamie Oliver Roasted Red Pepper Soup
- Crusty bread: Perfect for dipping into the soup and soaking up its rich flavors.
- Grilled cheese sandwich: A classic pairing that complements the soup’s creamy texture.
- Toasted nuts: Add some crunch by topping the soup with toasted almonds or pine nuts.
- Cream swirl: A drizzle of cream or crème fraîche adds richness and visual appeal.
- Fresh salad: Serve alongside a light salad to create a balanced meal.
- Parmesan cheese: Grate a little Parmesan over the top for extra umami flavor.
- Olive tapenade: A spoonful of olive tapenade adds a salty contrast to the sweetness of the soup.
Expert Tips for Making the Best Jamie Oliver Roasted Red Pepper Soup
- Roast the peppers well: Ensure the peppers are well charred for a deeper, smoky flavor. The caramelization enhances the sweetness.
- Peel the peppers: After roasting, peel off the skin for a smoother texture. This step is optional but recommended for a velvety finish.
- Blend thoroughly: For a silky, smooth soup, blend the mixture thoroughly. If using a standard blender, work in batches to avoid spills.
- Season at the end: Adjust the seasoning after blending to ensure the flavors are balanced.
- Use fresh basil: Adding fresh basil towards the end brings a burst of freshness that complements the roasted flavors.
- Serve with texture: Pair with a crunchy element like croutons or toasted seeds for contrast.
Easy Variations of Jamie Oliver Roasted Red Pepper Soup
- Spice it up: Add a pinch of chili flakes or smoked paprika for a bit of heat and smokiness.
- Add cream: Stir in a splash of cream or coconut milk for a richer, creamier soup.
- Use different peppers: Substitute some of the red peppers with yellow or orange peppers for a slightly sweeter variation.
- Vegan version: This recipe is naturally vegan; just be sure to use vegetable stock.
- Add a protein: For a more filling meal, add a can of chickpeas or white beans during the simmering stage.
Best Practices to Store Jamie Oliver Roasted Red Pepper Soup
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze in portions: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Use glass containers: If freezing, use glass containers to avoid any plastic taste.
- Reheat gently: Warm the soup over medium heat on the stovetop, stirring occasionally to maintain its texture.
- Label with date: Always label and date your containers for easy tracking.
Best Practices to Reheat Jamie Oliver Roasted Red Pepper Soup
- Stovetop method: Reheat the soup over medium heat, stirring occasionally, until fully warmed through.
- Microwave reheating: Heat in a microwave-safe bowl in 1-minute increments, stirring in between to ensure even heating.
- Add extra stock: If the soup has thickened during storage, add a splash of stock or water while reheating to adjust the consistency.
How Can I Make Jamie Oliver Roasted Red Pepper Soup Healthier?
- Skip the oil: Use a non-stick pan or a little vegetable stock for sautéing the onions instead of olive oil.
- Add more vegetables: Boost the nutrition by adding more vegetables like carrots or zucchini during the cooking process.
- Use low-sodium stock: Opt for a low-sodium vegetable stock to reduce the salt content.
- Avoid cream: Keep the soup lighter by skipping the cream or any added fats.
Nutrition Value (per serving):
- Calories: 180
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Sugar: 10g
- Fiber: 5g
- Protein: 4g
FAQs
Can I use jarred roasted red peppers for this soup?
Yes, jarred roasted red peppers can be used as a convenient substitute for fresh ones. Make sure to drain them well before adding to the soup to avoid excess liquid. The flavor will still be delicious, though slightly less smoky compared to freshly roasted peppers.
How long can I store Jamie Oliver’s Roasted Red Pepper Soup in the fridge?
This soup can be stored in an airtight container in the fridge for up to 3 days. Ensure it has cooled completely before refrigerating, and reheat gently on the stovetop when ready to serve.
Can I make Jamie Oliver’s Roasted Red Pepper Soup vegan?
Yes, the recipe is naturally vegan if you use vegetable stock. Just be sure not to add cream or dairy-based garnishes unless you’re adapting it to suit non-vegan preferences.
What can I serve with roasted red pepper soup to make it a full meal?
Pair this soup with crusty bread, a grilled cheese sandwich, or a fresh green salad. Adding toppings like toasted nuts or a dollop of dairy-free cream can also make the soup more filling and complete.
Final Words
Jamie Oliver’s Roasted Red Pepper Soup is a beautiful, flavorful dish that’s both simple and impressive. The combination of roasted peppers and tomatoes creates a rich, comforting soup that’s perfect for any occasion.
More By British Baking Recipes
- Jamie Oliver Cauliflower Soup
- Mary Berry Celeriac Soup
- Mary Berry Parsnip Soup
- James Martin Tomato And Red Pepper Soup
Jamie Oliver Roasted Red Pepper Soup
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
Description
Jamie Oliver’s Roasted Red Pepper Soup is a beautifully rich and nutritious dish made with roasted red peppers, tomatoes, and garlic. Roasting the peppers intensifies their natural sweetness, and when blended with the other ingredients, creates a silky-smooth, comforting soup. It’s a healthy option, full of vitamins and antioxidants, while still delivering a robust, satisfying flavor.
Ingredients
- Red peppers (4 large): Roasted to bring out their natural sweetness and smokiness.
- Tomatoes (400g / 14 oz can): Adds depth and acidity to balance the sweetness of the peppers.
- Garlic cloves (3): Roasted alongside the peppers to add a mellow, savory flavor.
- Onion (1 medium): Chopped and sautéed to form the base of the soup.
- Olive oil (2 tbsp): Used for roasting the peppers and sautéing the onions.
- Vegetable stock (750ml / 3 cups): Provides the liquid base for the soup, enhancing its savory notes.
- Basil (a handful, optional): Adds freshness and a herbal note to complement the sweetness of the peppers.
- Salt and pepper: To taste.
Instructions
- Preheat the oven: Set your oven to 200°C (400°F).
- Prepare the peppers and garlic: Halve the red peppers and remove the seeds. Place them on a baking tray along with the garlic cloves (still in their skins), and drizzle with 1 tablespoon of olive oil.
- Roast the vegetables: Roast the peppers and garlic in the oven for 25-30 minutes, until the peppers are soft and slightly charred. Once roasted, remove from the oven and let them cool slightly.
- Sauté the onions: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent.
- Peel the garlic: Once cool enough to handle, remove the skins from the roasted garlic cloves and add them to the pot with the onions.
- Add the roasted peppers and tomatoes: Roughly chop the roasted red peppers and add them to the pot along with the canned tomatoes.
- Pour in the vegetable stock: Add the vegetable stock and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
- Blend the soup: Use a blender or immersion blender to puree the soup until smooth and creamy. If the soup is too thick, you can add a little more stock or water to reach your desired consistency.
- Season and garnish: Season the soup with salt and pepper to taste. If using, stir in some fresh basil for an extra burst of flavor. Serve hot, with a drizzle of olive oil or a garnish of fresh herbs if desired.
