Jamie Oliver’s Roasted Red Pepper Soup Recipe

If you’re craving a warm, vibrant, and deeply flavorful soup, Jamie Oliver’s Roasted Red Pepper Soup is the perfect choice-it combines smoky roasted peppers with fresh ingredients for a satisfying, healthy meal that is simple to make and utterly delicious.

What Is Jamie Oliver’s Roasted Red Pepper Soup

Jamie Oliver’s Roasted Red Pepper Soup is a comforting, wholesome dish that packs a punch of flavor with the natural sweetness of red peppers, enhanced by the subtle smokiness from roasting. This soup is creamy, yet light, making it a fantastic option for a cozy lunch or dinner.

With ingredients like garlic, onions, and a hint of spice, it delivers a burst of flavors that will warm you from the inside out. The addition of fresh basil and a dash of seasoning elevates the soup to a delightful culinary experience. It’s perfect for anyone looking for a nourishing, plant-based option that doesn’t skimp on taste.

Jamie Oliver’s Roasted Red Pepper Soup Recipe

Ingredients Needed

To recreate this delicious soup, gather the following ingredients:

• 4 red peppers – preferably large and ripe, for maximum sweetness and flavor
• 1 large onion – adds depth to the soup’s base
• 2 cloves garlic – for that irresistible aromatic flavor
• 1 tbsp olive oil – to roast the vegetables and add richness
• 1 liter vegetable stock – to give the soup its comforting, hearty consistency
• 1 tsp smoked paprika – adds a lovely smoky undertone to the soup
• 1/2 tsp chili flakes (optional) – if you like a touch of heat
• Salt and pepper – to taste
• Fresh basil leaves – for garnish and added freshness
• A splash of cream or coconut milk (optional) – to add creaminess and a velvety texture

Equipment Needed

Here’s what you’ll need to make Jamie Oliver’s Roasted Red Pepper Soup:

• Oven – to roast the red peppers to perfection
• Baking tray – for roasting the peppers and other veggies
• Sharp knife – for chopping the vegetables
• Soup pot or large saucepan – for simmering the soup
• Blender or immersion blender – to blend the soup to a smooth, creamy consistency
• Ladle – to serve the soup
• Spoons – for seasoning and tasting

How To Make Jamie Oliver’s Roasted Red Pepper Soup?

Follow these simple steps to create this beautiful, flavorful soup:

1. Roast the Red Peppers: Preheat the oven to 200°C (400°F). Place the red peppers on a baking tray and drizzle with olive oil. Roast for about 25-30 minutes or until the skins are charred and the peppers are soft. Once done, remove them from the oven, allow them to cool slightly, and peel off the skins. Set the peeled peppers aside.
2. Prepare the Vegetables: While the peppers are roasting, peel and chop the onion and garlic. Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for another minute, until fragrant.
3. Simmer the Soup: Once the onions and garlic are softened, add the peeled roasted peppers to the pot. Pour in the vegetable stock, and sprinkle in the smoked paprika and chili flakes (if using). Stir to combine and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
4. Blend the Soup: Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If you’re using a regular blender, carefully transfer the soup in batches, blending it until silky and well combined.
5. Season and Serve: Taste and season the soup with salt and pepper. For an extra creamy texture, you can stir in a splash of cream or coconut milk. Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm, and enjoy!

Expert Tips

1. Roast Your Peppers Thoroughly: Don’t rush the roasting process! The charred skin gives the peppers a smoky flavor that is essential to the soup. If the skins don’t peel off easily, they might not be roasted enough.
2. Adjust the Consistency: If you like a thicker soup, reduce the amount of stock you use, or let the soup simmer a bit longer to thicken. Alternatively, add a bit more stock or water if the soup is too thick for your liking.
3. Spice it Up: For those who enjoy a bit of heat, adding a pinch of chili flakes or a dash of cayenne pepper can elevate the soup. You could also add a splash of hot sauce for an extra kick.
4. Add a Tangy Twist: Try a squeeze of lemon juice or a dollop of yogurt on top to give the soup a nice contrast and a fresh burst of flavor.
5. Make it Vegan: If you’re looking to keep the soup completely plant-based, simply skip the cream or coconut milk and opt for a splash of olive oil instead.
6. Add More Vegetables: If you like, you can incorporate other roasted vegetables like carrots or sweet potatoes for added sweetness and texture.

Jamie Oliver’s Roasted Red Pepper Soup is an easy-to-make dish that delivers a burst of flavors in every spoonful. It’s perfect for cozy nights when you want something light yet filling, and it’s a wonderful way to enjoy the natural sweetness of roasted peppers.

Whether you’re a seasoned chef or a beginner, this recipe is a great addition to your culinary repertoire. Plus, with its versatility and nourishing ingredients, it’s a soup you can make again and again, tweaking the recipe to suit your tastes. Enjoy the warm, comforting experience of this delightful soup!.

Easy Recipe Variations For Jamie Oliver’s Roasted Red Pepper Soup

Jamie Oliver’s Roasted Red Pepper Soup is a rich and flavorful dish, perfect for a cozy meal. The base of the soup consists of roasted red peppers, which lend a smoky sweetness to the broth.

While his recipe is delicious on its own, it’s easy to customize and experiment with different variations to suit your tastes or dietary preferences. Here are some easy and exciting twists to try:.

1. Spicy Roasted Red Pepper Soup:
   If you like a little heat, add some fresh chilies or a teaspoon of smoked paprika. You can adjust the level of spiciness based on your personal preference. Add a pinch of cayenne pepper or a drizzle of hot sauce before serving to give the soup a nice kick.

2. Creamy Vegan Variation:
   For a dairy-free, vegan option, skip the cream or dairy-based ingredients and use coconut milk instead. The coconut milk will add a creamy texture and a touch of sweetness that complements the smokiness of the roasted peppers beautifully.

3. Herbed Roasted Red Pepper Soup:
   Add a handful of fresh herbs like basil, thyme, or parsley to the soup to elevate the flavor. You can either stir them into the soup for an herbal infusion or use them as a garnish when serving.

4. Roasted Red Pepper & Tomato Soup:
   Blend in a can of diced tomatoes or roasted cherry tomatoes to create a more complex, tangy soup. This variation deepens the flavor profile and makes it even heartier, perfect for a filling lunch or dinner.

5. Roasted Red Pepper Soup with Grilled Cheese Croutons:
   Give a fun twist to the classic combo of tomato soup and grilled cheese by adding grilled cheese croutons to your roasted red pepper soup. To make the croutons, simply cut grilled cheese sandwiches into bite-sized pieces and drop them into the soup just before serving.

6. Smoked Roasted Red Pepper Soup:
   If you’re a fan of smoky flavors, consider using smoked paprika or smoked salt in place of regular paprika. For an even deeper smoky flavor, you can roast the peppers on an open flame (like on a grill or stovetop) to achieve a charred exterior, enhancing the soup’s smokiness.

Best Practices To Store Leftovers

Roasted red pepper soup is a great dish to make ahead and store for later, and when stored properly, it can stay fresh for several days. Here’s how to do it:

1. Cool the Soup:
   Before storing, allow the soup to cool to room temperature. This prevents condensation inside the storage container, which could lead to spoilage. It’s important not to store hot soup directly in the fridge, as the temperature change could affect the texture and taste.

2. Airtight Containers:
   Store the soup in airtight containers. Glass containers with tight-fitting lids are ideal, as they prevent the soup from absorbing any odors in the refrigerator. You can portion out the soup into smaller containers for convenience.

3. Refrigeration:
   Roasted red pepper soup will keep in the fridge for up to 3-4 days. If you plan to keep leftovers for a longer period, freezing is the best option.

4. Freezing:
   For long-term storage, freeze the soup. Place the soup in a freezer-safe container or freezer bags. Ensure that there’s room for expansion as the liquid freezes. When freezing in bags, it’s helpful to lay them flat in the freezer for easier storage and quicker defrosting. The soup can be frozen for up to 3 months.

5. Reheating:
   When you’re ready to enjoy the leftovers, gently reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup seems too thick after being refrigerated or frozen, add a little water or vegetable broth to reach your desired consistency.

What Goes Well With Roasted Red Pepper Soup?

Roasted red pepper soup is a versatile dish that pairs beautifully with a variety of sides and accompaniments, making it perfect for a complete meal. Here are some great pairings to try:

1. Crusty Bread or Baguette:
   A classic choice, crusty bread, such as a sourdough or French baguette, is perfect for dipping into the soup. Its chewy, hearty texture balances out the smooth and creamy consistency of the soup.

2. Grilled Cheese Sandwiches:
   A grilled cheese sandwich with a melty, buttery filling is a comforting and delicious accompaniment. The richness of the cheese complements the smoky sweetness of the soup.

3. Roasted Vegetables:
   Roasted vegetables like zucchini, carrots, or eggplant make for a savory, nutritious side that pairs well with the depth of flavor in the soup. The slightly caramelized taste of the vegetables enhances the roasted notes of the peppers.

4. Salads:
   A fresh, crisp salad can bring a refreshing contrast to the richness of the soup. Consider a simple mixed greens salad with a light vinaigrette, or try something a bit more substantial, like a quinoa salad with roasted beets and feta.

5. Focaccia or Garlic Bread:
   Fluffy, aromatic focaccia bread or garlic bread is another excellent accompaniment. The fragrant herbs in focaccia or the savory, buttery garlic bread provide a flavorful contrast to the soup.

6. Cheese Plate:
   For a more elegant option, pair your soup with a cheese platter featuring a variety of textures and flavors. Soft cheeses like brie, tangy goat cheese, or sharp cheddar work well with the smoky notes of roasted red pepper.

Conclusion

Jamie Oliver’s Roasted Red Pepper Soup is an incredibly versatile and comforting dish that is easy to customize. From adding a spicy twist or making it creamy with coconut milk, to pairing it with complementary sides like grilled cheese or fresh salads, the possibilities are endless.

Whether you’re enjoying it as a quick weeknight dinner or as part of a larger meal, this soup is sure to delight your taste buds. With easy storage and reheating options, it’s perfect for meal prepping or savoring as leftovers. So go ahead, experiment with different variations, and find your perfect version of this comforting soup!.

FAQs

What Ingredients Are Needed For Jamie Oliver’s Roasted Red Pepper Soup?

The main ingredients include red peppers, onions, garlic, olive oil, vegetable stock, a can of tomatoes, and a selection of spices like paprika and thyme. You will also need salt, pepper, and a dash of balsamic vinegar for added depth of flavor.

How Do You Roast The Peppers For Jamie Oliver’s Roasted Red Pepper Soup?

To roast the peppers, simply halve them and remove the seeds. Place them cut-side down on a baking tray, drizzle with olive oil, and roast at 200°C (400°F) for about 25-30 minutes until the skins are blackened and blistered. Once roasted, allow them to cool before peeling off the skins.

Can I Make Jamie Oliver’s Roasted Red Pepper Soup Ahead Of Time?

Yes, you can make the soup ahead of time. It stores well in the fridge for up to 3-4 days.

The flavors may even develop further after sitting for a while. You can also freeze it for up to 3 months. Just reheat thoroughly before serving.

What Can I Serve With Jamie Oliver’s Roasted Red Pepper Soup?

This soup pairs beautifully with crusty bread, a dollop of crème fraîche or sour cream, and a sprinkle of fresh herbs. You could also serve it with grilled cheese sandwiches or a light salad for a more substantial meal.

Is Jamie Oliver’s Roasted Red Pepper Soup Suitable For Vegetarians Or Vegans?

Yes, Jamie Oliver’s roasted red pepper soup is naturally vegetarian and can be easily made vegan by ensuring the vegetable stock is plant-based and omitting any dairy-based toppings like crème fraîche or cheese.

Can I Add Extra Vegetables To Jamie Oliver’s Roasted Red Pepper Soup?

Absolutely!

You can add vegetables such as carrots, celery, or zucchini to enhance the flavor and texture of the soup. Just sauté them along with the onions and garlic to allow the flavors to develop.

Can I Use A Blender To Make Jamie Oliver’s Roasted Red Pepper Soup Smoother?

Yes, once the soup is cooked, you can use a hand blender or a countertop blender to purée it until smooth. This step helps create a velvety texture that is characteristic of many roasted red pepper soups.

How Long Does It Take To Prepare Jamie Oliver’s Roasted Red Pepper Soup?

The total preparation time is approximately 10-15 minutes, with an additional 30 minutes for roasting the peppers. After blending, you’ll need about 10 minutes to simmer everything together. So, the entire process typically takes around 50-60 minutes.

Can I Make Jamie Oliver’s Roasted Red Pepper Soup Spicier?

Yes, you can make the soup spicier by adding a pinch of chili flakes or a small fresh chili to the mix. If you prefer a more intense heat, consider adding smoked paprika or a dash of hot sauce to boost the flavor.

What Kind Of Stock Should I Use For Jamie Oliver’s Roasted Red Pepper Soup?

Jamie Oliver’s recipe suggests using vegetable stock for a lighter flavor, but you can use chicken stock if you prefer a non-vegetarian option. Just be sure to use low-sodium stock to better control the salt level in the soup.