Jamie Oliver Red Pepper Soup

Jamie Oliver’s Roasted Red Pepper Soup is one of the easiest and creamiest soups ever. It’s made with roasted red peppers, sun-dried tomatoes, onions, and coconut milk for a creamy texture. Top The soup with homemade basil pesto and a creme fraiche swirl and serve it with crusty bread.

Roasted Red Pepper Soup Ingredients

• 6 red bell or pointed peppers (1.6 lbs/750g, around 6 peppers)
• 1 yellow onion
• 5 sun-dried tomatoes, jarred
• 4 garlic cloves, peeled and whole
• ½ tablespoon of lemon juice
• 2.5 cups vegetable stock (600ml)
• Salt and pepper to season
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• 1-2 tablespoons homemade pesto
• Crème fraîche for topping

Do You Have To Remove Pepper Skin For Soup?

No, for this soup, you don’t need to peel the skin off the peppers. When the peppers are thoroughly roasted, the skin becomes soft and blends smoothly into the soup.

If you want to remove the skin from the roasted peppers, you can place them in a sealed plastic bag right after roasting. Let them sit in the bag for about 5-10 minutes. The trapped heat will help to loosen the skin, making it easier to peel off.

How To Make Roasted Red Pepper Soup

1. Prepare And Roast The Red Pepper:

Preheat your oven to 400°F (200°C). Cut the red peppers into large pieces and place them on a baking tray along with the whole, peeled garlic cloves. Drizzle with olive oil, season with salt and pepper, and roast for about 40 minutes until slightly charred.

2. Cook The Onion:

While the peppers are roasting, chop the yellow onion and sauté it in a large pot with a bit of olive oil until soft and translucent.

3. Combine Ingredients And Simmer:

Add the roasted peppers, garlic, sun-dried tomatoes, and vegetable stock to the pot with the onion. Bring to a simmer and cook together for about 10 minutes.

4. Add Coconut Milk:

Pour in the coconut milk and stir well to combine. Continue to simmer for another 5 minutes to let the flavors meld together.

5. Blend The Soup:

Use an immersion blender to blend the soup until smooth and creamy. Taste and adjust seasoning with salt and pepper if needed.

6. Serve With Toppings:

Stir in a small amount of fresh lemon juice. Serve hot, topped with a drizzle of crème fraîche and homemade pesto. Accompany with crusty bread for dipping.

Recipe Tips

• Substitute for Sun-Dried Tomatoes: If you don’t have sun-dried tomatoes, you can use 2 tablespoons of tomato paste.
• Use Different Types of Peppers: If red bell peppers aren’t available, you can use a jar of red peppers or a mix of colorful sweet peppers.
• Substitute for Stock: If you don’t have stock, you can use some water, some white wine, and some red wine. However, using red wine can change the soup’s color to a less appetizing brown.
• Experiment with Roasting: Try roasting the peppers, onions, tomatoes, jalapenos, and mushrooms on a barbecue for a smoky flavor. You can also roast a small head of garlic topped, oiled, and wrapped in foil.

How To Thin Roasted Red Pepper Soup

If you find the Roasted Red Pepper Soup too thick, you can add an extra 2 cups of water or even a can of coconut milk. The coconut milk not only thins the soup but also adds a creamy texture and a hint of sweetness. 

How To Make The Soup More Spicy

To make Roasted Red Pepper Soup spicier, simply add 1 tablespoon of red pepper flakes or add a few jalapenos when roasting the vegetables. For an extra kick, consider garnishing the soup with a drizzle of hot sauce. 

How To Make Roasted Red Pepper Soup More Creamy

For a creamier Roasted Red Pepper Soup, add a can of coconut milk while cooking. Alternatively, top the soup with a dollop of creme fraiche or a swirl of homemade pesto before serving.

How To Make Roasted Red Pepper Soup Less Bitter

If your Roasted Red Pepper Soup tastes bitter, it could be due to the charred skin of the peppers. Make sure to remove all the blackened parts after roasting. If the soup is still bitter, try adding a teaspoon of sugar or a drizzle of honey to balance out the bitterness. 

What To Serve With Roasted Red Pepper Soup 

Serve this jamie oliver red pepper soup with Garlic Bread, Naan Bread, Baked Breaded Chicken Tenders, or Pickled Onions.

How Long Does Roasted Red Pepper Soup Last In The Fridge

Roasted Red Pepper Soup can last for about 1-2 days in the refrigerator. To store leftovers correctly, allow the soup to cool completely before transferring it to an airtight container and placing it in the fridge.

Can I Freeze Roasted Red Pepper Soup 

Yes, Roasted Red Pepper Soup freezes well and can last about 3 months in the freezer. To freeze it correctly, let the soup cool completely, then pour it into suitable freezer-safe containers. Leave some space at the top of the container as the soup will expand when frozen. To thaw frozen roasted red pepper soup just place it overnight in the fridge.

How To Reheat Roasted Red Pepper Soup

The best way to reheat Roasted Red Pepper Soup is on the stove. Pour the soup into a pot and warm it over medium heat for about 10 minutes, making sure to stir occasionally to ensure even heating.

You can also reheat the soup in the microwave. Place it in a microwave-safe bowl and heat it on high for about 2-3 minutes, stirring halfway through to ensure even heating.

Roasted Red Pepper Soup Nutrition Facts

• Calories: 107 kcal
• Carbohydrates: 15g
• Protein: 2g
• Fat: 4g
• Sodium: 614mg
• Potassium: 493mg
• Fiber: 4g
• Sugar: 10g

Try More Recipes:

• Broccoli And Stilton Soup
• Carrot And Courgette Soup
• Cabbage Soup
• Chicken Tortilla Soup
• Ham And Potato Soup