Description
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.
Ingredients
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- Red Bell Peppers: 4 large, halved and seeds removed
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- Onion: 1 large, chopped
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- Garlic: 3 cloves, minced
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- Tomatoes (canned or fresh): 400g (about 14 oz)
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- Vegetable Stock: 1 liter (4 cups)
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- Olive Oil: 2 tablespoons
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- Fresh Basil or Parsley (optional): For garnish
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- Salt and Pepper: To taste
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- Balsamic Vinegar (optional): 1 tablespoon for extra depth
Instructions
Step 1: Roast the Red Peppers
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- Preheat the Oven: Set your oven to 200°C (400°F).
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- 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.
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- 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
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- Heat the Olive Oil: In a large pot, heat the remaining tablespoon of olive oil over medium heat.
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- 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
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- Stir in the Tomatoes: Add the canned (or fresh) tomatoes to the pot and cook for 5 minutes, allowing the flavors to meld.
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- Add the Roasted Peppers: Stir in the roasted red peppers and cook for another 2-3 minutes.
Step 4: Add the Stock and Simmer
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- 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
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- Blend Until Smooth: Using an immersion blender, blend the soup until smooth and creamy. If using a traditional blender, blend in batches.
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- 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
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- 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.