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.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
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.