✔ Updated · fixed card amounts + roasting times, tomato variation
My roasted red pepper soup is inspired by Jamie Oliver's style of simple, vibrant cooking: red peppers and garlic roasted until soft and charred, then simmered with sweet onion, sun-dried tomatoes and vegetable stock and blended silky smooth with coconut milk.
At a glance
The one tip that matters: Roast the peppers until they're properly soft and charred at the edges. Those blackened bits give the soup its sweet, smoky depth, so don't pull them out early. Your kitchen will smell amazing, I promise.
A squeeze of lemon brightens it, and a spoonful of crème fraîche and a swirl of pesto finish each bowl. It's ready in about 45 minutes, freezes well, and below you'll find a red pepper and tomato version, a shortcut with jarred peppers and ways to make it even creamier.
Why You'll Love This Red Pepper Soup
- Sweet and smoky, from charred roasted peppers, mellow roasted garlic and sun-dried tomatoes.
- Creamy without cream: coconut milk makes it silky, and it's easy to keep vegetarian.
- Freezer friendly, so one batch covers several easy lunches.
Roasted Red Pepper Soup, Inspired by Jamie Oliver
Jamie Oliver's cooking is known for big flavors from a few good ingredients, and this soup follows that idea. Roasting the peppers and garlic does most of the work: high heat chars the edges and concentrates the peppers' natural sugars, while the garlic turns soft and sweet in its skin. Sun-dried tomatoes add a savory, tangy depth, and coconut milk makes it creamy without heavy cream.
It's a simple weeknight soup, but the crème fraîche and pesto on top make it feel special enough for guests. For more recipes in the same spirit, try our potato, leek and bacon soup or coq au vin, and finish with a lemon posset.
Variations
- Red pepper and tomato soup: roast 4 halved ripe plum tomatoes with the peppers and blend them in, adding a splash more stock if needed.
- Jarred pepper shortcut: use about 2 1/2 cups drained jarred roasted red peppers instead of fresh and skip the roasting step.
- Carrot and red pepper: roast 2 sliced carrots with the peppers and add an extra 1/2 cup stock.
- Smoky and spicy: add 1 teaspoon smoked paprika and a pinch of chili flakes with the garlic.
- Extra creamy: blend in a small cooked potato, or swap the coconut milk for 1/2 cup heavy cream.
- Vegan: skip the crème fraîche, or top with a spoonful of extra coconut milk and a dairy-free pesto.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Roast until truly charred. Pull the peppers only when they're soft with blackened edges. That's where the smoky sweetness comes from, and there's no need to peel them.
- Roast the garlic in its skin. Unpeeled cloves turn soft and mellow instead of burning. Just squeeze them out into the pot.
- Keep the onion gentle. Cook it over medium-low until translucent rather than browned, so it adds sweetness without bitterness.
- Use full-fat coconut milk. Shake the can well first (I give it a good rattle, like a maraca). Light coconut milk works but gives a thinner soup.
- Blend safely. An immersion blender is easiest. With a countertop blender, blend hot soup in batches, fill it no more than halfway and vent the lid with a towel over it.
- Season at the end. Stock and sun-dried tomatoes are already salty, so add salt and the lemon juice after blending, then taste.
Roasted Red Pepper Soup (Inspired by Jamie Oliver)
4
servings10
minutes35
minutes330
kcal45
minutesA roasted red pepper soup inspired by Jamie Oliver’s simple, vibrant cooking: red peppers and garlic roasted at 425°F until soft and charred, simmered with sweet onion, sun-dried tomatoes and vegetable stock, then blended silky smooth with coconut milk and finished with lemon, crème fraîche and pesto.
Ingredients
- For the Roasted Peppers
4 large red bell peppers (about 2 lb), seeded and cut into large flat pieces
4 garlic cloves, unpeeled
2 tablespoons olive oil, divided
to taste salt and black pepper
- For the Soup
1 large yellow onion, diced
1/2 cup sun-dried tomatoes in oil, drained
3 cups vegetable stock
1 cup canned coconut milk, well shaken
1 tablespoon lemon juice
- To Serve
1/4 cup crème fraîche
4 teaspoons basil pesto
for serving crusty bread
Directions
- Roast the Peppers
- Heat the oven to 425°F (220°C). Spread the pepper pieces skin side up on a large baking sheet with the unpeeled garlic cloves, drizzle with 1 tablespoon of the olive oil and season with salt and pepper.
- Roast for 25 to 30 minutes, until the peppers are soft and charred at the edges and the garlic is tender.
- Make the Soup
- While the peppers roast, heat the remaining 1 tablespoon olive oil in a large pot over medium-low heat. Add the onion with a pinch of salt and cook gently for 8 to 10 minutes, stirring often, until soft and translucent but not browned.
- Squeeze the roasted garlic out of its skins into the pot. Add the roasted peppers and any juices from the pan, the sun-dried tomatoes and the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the coconut milk and simmer for 2 to 3 minutes more.
- Blend with an immersion blender until completely smooth. (If using a countertop blender, work in batches, fill it no more than halfway and vent the lid.) Stir in the lemon juice, then taste and season with salt and pepper.
- Ladle into bowls and top each with a spoonful of crème fraîche and a swirl of pesto. Serve hot with crusty bread.
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What to Serve With Red Pepper Soup
Crusty bread or garlic toast is the classic partner for dunking. A grilled cheese sandwich turns it into a hearty lunch, and a simple green salad keeps it light. Learn more about the different types of peppers, or try another cozy bowl like our old-fashioned potato soup.
Frequently Asked Questions
Is this Jamie Oliver's own red pepper soup recipe?
No. It's our roasted red pepper soup inspired by Jamie Oliver's style of simple, vibrant cooking, using roasted peppers and garlic, sun-dried tomatoes, vegetable stock and coconut milk, finished with crème fraîche and pesto.
Can I use jarred roasted red peppers?
Yes, and on busy weeknights I often do. Use about 2 1/2 cups (two 12-ounce jars), drained, in place of the 4 fresh peppers and skip the pepper roasting. Still roast the garlic, or simply cook 2 peeled, sliced cloves with the onion for the last minute. The soup will be ready in about 25 minutes.
How do I make red pepper and tomato soup?
Roast 4 ripe plum tomatoes, halved, on the tray with the peppers and garlic, then blend them into the soup. Add an extra 1/2 cup of stock if it's too thick. The sun-dried tomatoes already give a tomato note, and fresh tomatoes make it brighter and more tomato-forward.
Do you have to peel roasted red peppers for soup?
No. Once the soup is blended, the charred skins disappear and add smoky flavor. For a perfectly velvety texture, you can press the blended soup through a sieve.
Can I make roasted red pepper soup without coconut milk?
Yes. Use 1/2 cup heavy cream or 3/4 cup whole milk instead, or leave it out and blend in a small cooked potato for body. Add dairy off the heat and warm it gently so it doesn't split.
How long does red pepper soup keep, and can I freeze it?
Refrigerate it in an airtight container for 3 to 4 days. To freeze, cool it completely and freeze it without the garnishes for up to 3 months. Thaw overnight in the fridge, then reheat gently, stirring, until steaming hot.
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