Jamie Oliver Red Pepper Soup

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I recently tried my hand at Jamie Oliver’s Roasted Red Pepper Soup and was amazed at how simple ingredients transformed into a rich, comforting bowl of flavor. In just a few easy steps, you too can experience this culinary delight in your own kitchen.

Jamie Oliver red pepper soup on countertop

How To Make Jamie Oliver Red Pepper Soup

Dive into the simplicity of Jamie Oliver’s Red Pepper Soup: roast peppers and onions, then blend with sun-dried tomatoes for a creamy, flavor-packed delight.

Directions

  1. Roasting the Peppers and Garlic: Preheat the oven to 400°F (200°C). Cut the red peppers into large pieces and place them on a baking tray with the garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for about 40 minutes until slightly charred.
  2. Cooking the Onion: While the peppers are roasting, chop the onion and sauté it in a large pot with olive oil until soft and translucent.
  3. Simmering the Soup: Add the roasted peppers, garlic, sun-dried tomatoes, and vegetable stock to the pot with the onion. Bring to a simmer and cook for about 10 minutes.
  4. Adding Coconut Milk: Stir in the coconut milk and continue to simmer for another 5 minutes to let the flavors blend.
  5. Blending the Soup: Use an immersion blender to blend the soup until smooth. Adjust seasoning with salt and pepper.
  6. Serving: Stir in a small amount of lemon juice. Serve hot, topped with crème fraîche and homemade pesto, accompanied by crusty bread.

Ingredients

  • Red Bell Peppers: These are the star of the dish, providing a sweet, slightly smoky flavor and vibrant color. They are roasted to enhance their natural sweetness and to add depth to the soup.
  • Yellow Onion: The onion adds a foundational aromatic flavor. It’s sautéed until soft and translucent, contributing to the soup’s overall savory profile.
  • Sun-Dried Tomatoes: These bring a concentrated tomato flavor and a bit of tanginess to the soup, complementing the sweetness of the red peppers.
  • Garlic Cloves: Garlic adds a pungent, earthy flavor. Roasting it along with the peppers mellows its sharpness and infuses the soup with a subtle, rich taste.
  • Lemon Juice: A splash of lemon juice brightens up the soup, adding a hint of acidity that balances the flavors.
  • Vegetable Stock: This forms the liquid base of the soup, bringing everything together and adding depth and richness.
  • Salt and Pepper: Used to season the soup, enhancing all the other flavors in the dish.
  • Olive Oil: Used for roasting the peppers and garlic, and for sautéing the onion. It adds a mild, fruity flavor to the soup.
  • Coconut Milk: This adds creaminess and a slight sweetness to the soup, giving it a rich, velvety texture.
  • Homemade Pesto: Used as a topping, it adds a fresh, herby contrast to the creamy soup.
  • Crème Fraîche: A dollop on top of each serving adds a tangy richness, enhancing the soup’s creamy texture and flavor.

Jamie Oliver Red Pepper Soup

5 from 2 votes
Recipe by Laura Ritterman Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

115

kcal

Roast, blend, and savor: taste the magic of our copycat Jamie Oliver’s Roasted Red Pepper Soup, a creamy blend of charred peppers and aromatic spices.

Ingredients

  • 1 cup 1 roasted red peppers

  • 1/2 cup 1/2 sun-dried tomatoes

  • 1 large 1 onion, diced

  • 2 cloves 2 garlic

  • 2 cups 2 vegetable stock

  • 1 cup 1 coconut milk

  • Salt and pepper, to taste

  • Crème fraîche, for garnish

  • Homemade pesto, for garnish

Directions

  • Begin by roasting red peppers and garlic in the oven until they’re charred and soft.
  • In a pan, gently sauté onions until they’re translucent and aromatic.
  • Combine the roasted peppers, garlic, sautéed onions, sun-dried tomatoes, vegetable stock, and coconut milk in a blender.
  • Blend the ingredients until the mixture is smooth and creamy.
  • Pour the soup into a pot and heat it through. Adjust seasoning as needed.
  • Serve the soup with a dollop of crème fraîche, a swirl of homemade pesto, and accompany with crusty bread if desired.

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Tips & Tricks

  1. Roasting: When I roasted the peppers, I made sure they were nicely charred. It really deepened the soup’s flavor., try it you’ll thank me.
  2. Consistency is Key: Blending until smooth was crucial. I found that a high-powered blender worked best for a creamy texture.
  3. Flavor Balance: I tasted and adjusted the seasoning right at the end. It’s amazing how the flavors meld and intensify during cooking.
  4. Garnish Generously: Don’t skip the crème fraîche and pesto, they elevate the dish! I highly recommend using them for an extra flavor boost.
  5. Bread Pairing: Toasted crusty bread was a game changer. It added a lovely contrasting texture to the soup.

Do You Have To Remove Pepper Skin For Soup?

It’s not necessary to remove the skin from roasted peppers for making red pepper soup. In fact, the skin adds a smoky flavor and texture to the soup. Simply blend the roasted peppers, skin and all, to create a flavorful and creamy soup.

See Also: Types of Peppers

How To Make Roasted Red Pepper Soup Creamier

To make Roasted Red Pepper Soup even creamier, increase creamy ingredients like coconut milk or heavy cream, blend thoroughly for a silky texture, and consider straining it for a smoother consistency. Simmering longer or adding a diced potato can also enhance creaminess.

How Long Does This Soup Last In The Fridge

Roasted Red Pepper Soup can typically last in the fridge for about 3-4 days when stored in an airtight container. However, it’s essential to check for any signs of spoilage, such as an off odor or changes in texture, before consuming leftovers. If you don’t plan to use it within that time frame, consider freezing portions for longer storage.

Can I Freeze Roasted Red Pepper Soup 

Yes, you can freeze Roasted Red Pepper Soup for longer storage. Allow the soup to cool completely, then transfer it to a freezer-safe container or freezer bags. Make sure to leave some space for expansion. It can be frozen for up to 3-4 months.

When ready to use, thaw it in the fridge overnight and reheat it on the stove or in the microwave. Stir well before serving to restore the consistency.

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Conclusion

Alright, let’s wrap this up,I just shared my spin on Jamie Oliver’s Roasted Red Pepper Soup, a recipe that turned my kitchen into a flavor fiesta. It’s your turn now. Dive in, get those hands messy, and let the aroma fill your home. Once you’ve ladled that last spoonful, I’m all ears (or eyes, really) for your soup stories. Did you stick to the script or jazz it up? Spill the beans in the comments below – can’t wait to hear from you!

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