Jamie Oliver’s Roasted Red Pepper Soup is a vibrant and flavorful dish that’s perfect for any season. The sweetness of the roasted red peppers combines with garlic, onions, and a touch of tomato, creating a rich, velvety soup with a burst of flavor. It’s both comforting and refreshing, making it ideal for a light lunch or a cozy dinner. The roasted peppers add a smoky depth, while fresh herbs and spices bring out the best in every ingredient.

Why This Recipe Is a Must-Try

Rich and Flavorful: Roasting the peppers enhances their natural sweetness and gives the soup a deep, smoky flavor.
Healthy and Nutritious: Packed with vitamins, antioxidants, and fiber, this soup is a great way to boost your nutrition.

Simple Ingredients: This soup uses just a few basic ingredients, making it easy to prepare with items you probably already have.
Perfect for Any Season: Serve it warm in the winter or chilled in the summer for a refreshing twist.
Great for Meal Prep: Make a large batch and enjoy leftovers throughout the week.

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What is Jamie Oliver Roasted Red Pepper Soup?

Jamie Oliver’s Roasted Red Pepper Soup is a creamy and flavorful soup made from roasted red bell peppers, garlic, onions, and tomatoes. It’s a simple yet rich dish that can be enjoyed hot or cold, offering a satisfying meal that’s full of vibrant color and flavor.

Jamie Oliver Roasted Red Pepper Soup Ingredients

Red Bell Peppers: 4 large, halved and seeds removed

Onion: 1 large, chopped
Garlic: 3 cloves, minced
Tomatoes (canned or fresh): 400g (about 14 oz)

Vegetable Stock: 1 liter (4 cups)
Olive Oil: 2 tablespoons
Fresh Basil or Parsley (optional): For garnish

Salt and Pepper: To taste
Balsamic Vinegar (optional): 1 tablespoon for extra depth

Step-by-Step Instructions to Prepare Jamie Oliver Roasted Red Pepper Soup

Step 1: Roast the Red Peppers

Preheat the Oven: Set your oven to 200°C (400°F).

Prepare the Peppers: Place the halved red bell peppers on a baking tray, cut side down. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes, or until the skins are charred and blistered.
Peel the Peppers: Once roasted, remove the peppers from the oven and let them cool. Peel off the skins and set the roasted peppers aside.

Step 2: Sauté the Onion and Garlic

Heat the Olive Oil: In a large pot, heat the remaining tablespoon of olive oil over medium heat.

Cook the Onion and Garlic: Add the chopped onion and minced garlic. Cook for 5-7 minutes until the onion is soft and translucent.

Step 3: Add Tomatoes and Roasted Peppers

Stir in the Tomatoes: Add the canned (or fresh) tomatoes to the pot and cook for 5 minutes, allowing the flavors to meld.
Add the Roasted Peppers: Stir in the roasted red peppers and cook for another 2-3 minutes.

Step 4: Add the Stock and Simmer

Pour in the Vegetable Stock: Add the stock to the pot and bring the soup to a boil. Reduce the heat and let the soup simmer for 15-20 minutes to develop the flavors.

Step 5: Blend the Soup

Blend Until Smooth: Using an immersion blender, blend the soup until smooth and creamy. If using a traditional blender, blend in batches.
Season with Salt and Pepper: Taste the soup and season with salt, pepper, and a splash of balsamic vinegar for added depth.

Step 6: Serve

Garnish and Serve: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread or enjoy it chilled on a warm day.

What to Serve with Jamie Oliver Roasted Red Pepper Soup

Crusty Bread: Perfect for dipping into the creamy soup.
Grilled Cheese Sandwich: A comforting combination to pair with the rich flavors of the soup.

Side Salad: Serve with a light green salad to balance the richness of the soup.
Rice or Quinoa: Add a serving of cooked rice or quinoa for extra texture and heartiness.

Expert Tips for Mastering Jamie Oliver Roasted Red Pepper Soup Recipe

Roast the Peppers Well: Don’t be afraid to let the pepper skins char—it enhances the flavor of the soup.

Blending Options: If you like your soup with texture, blend only part of the soup or pulse to leave it slightly chunky.
Add a Kick: For a spicier version, add a pinch of chili flakes or a fresh chili pepper to the sautéed onions and garlic.
Use Fresh Herbs: Fresh basil or parsley adds a burst of freshness to the rich, roasted flavors.

Variations of Jamie Oliver Roasted Red Pepper Soup Recipe

Creamy Red Pepper Soup: Add a splash of cream or coconut milk for a richer, creamier texture.
Spicy Red Pepper Soup: Add a dash of cayenne pepper or red chili flakes for some heat.
Tomato and Red Pepper Soup: Increase the tomatoes for a more tomato-forward flavor alongside the roasted peppers.

Vegan Red Pepper Soup: This soup is naturally vegan, but you can enhance the richness by adding a plant-based cream or a drizzle of olive oil before serving.

How to Store Leftovers from Jamie Oliver Roasted Red Pepper Soup

Refrigeration: Store leftover roasted red pepper soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How to Reheat Jamie Oliver Roasted Red Pepper Soup Leftovers

Stovetop Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through.
Microwave Reheating: Reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through.

FAQs

Can I make roasted red pepper soup in advance?

Yes, roasted red pepper soup can be made in advance. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat on the stovetop or microwave before serving.

Can I use jarred roasted red peppers instead of fresh ones?

Yes, jarred roasted red peppers can be used as a quicker alternative. Drain them before adding to the soup, and adjust seasoning as they may be slightly more acidic or salty than fresh roasted peppers.

How do I thicken roasted red pepper soup?

To thicken the soup, you can add a potato during the cooking process and blend it with the other ingredients. Alternatively, you can reduce the soup by simmering it uncovered to evaporate some of the liquid.

Is roasted red pepper soup vegan?

Yes, this recipe is naturally vegan if made with vegetable stock and no cream. You can add plant-based cream or coconut milk for extra richness without compromising the vegan nature of the dish.

Final Words

Jamie Oliver’s Roasted Red Pepper Soup is a flavorful and comforting dish that brings out the natural sweetness and depth of roasted peppers. With its simple preparation and vibrant ingredients, this soup is perfect for any occasion—whether you’re enjoying it as a light meal or serving it as a starter. Serve it with crusty bread, grilled cheese, or your favorite salad, and enjoy the richness of roasted vegetables in every spoonful!

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