Jamie Oliver’s Roasted Red Pepper Soup is comfort in a bowl. It’s smoky, slightly sweet, velvety smooth and packed with flavour. At its heart, this soup is all about simplicity and quality ingredients. You roast the peppers until they’re charred and soft, then blend them with a few core ingredients like onions, garlic and tomatoes. The result? A vibrant red soup with a deep, rich taste that feels way fancier than the effort it takes.
This recipe is classic Jamie-rustic, unfussy and full of natural goodness. It’s also very forgiving. You can tweak it to your taste, serve it hot or cold, dress it up with toppings or keep it plain and pure.
Jamie Oliver Roasted Red Pepper Soup Recipe
Ingredients Needed
Here’s what goes into the pot:
- Red bell peppers (about 4-6 large ones) – These are the stars. Look for ones with firm skin and deep red color.
- Onions (2 medium) – They add a bit of sweetness and depth.
- Garlic (4-5 cloves) – Roasted or sautéed, it gives the soup warmth and body.
- Fresh tomatoes (3-4 medium) or 1 tin of good-quality chopped tomatoes – This adds acidity and balances the sweetness of the peppers.
- Olive oil – Don’t skimp here. A glug of good extra virgin oil makes a big difference.
- Fresh basil (a handful). For that peppery, herbal note at the end.
- Vegetable or chicken stock (about 750ml) – Use a good one, homemade or a quality store-bought.
- Salt & pepper – Taste as you go. The soup really sings when it’s seasoned just right.
- Optional: A splash of balsamic vinegar, smoked paprika or a pinch of chili flakes for an extra kick.
Equipment Needed
You don’t need a high-tech kitchen. Just the basics:
- Large baking tray – For roasting the peppers.
- Blender or immersion stick blender. To get that silky texture.
- Large saucepan or soup pot – For simmering.
- Knife and chopping board. For prepping your veg.
- Tongs or fingers of steel. To peel the roasted peppers.
- Sieve (optional) – If you want it ultra-smooth, you can strain it.
How To Make Jamie Oliver’s Roasted Red Pepper Soup
Here’s the full step-by-step, with all the little tricks that make a big difference:
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Roast The Peppers.
- Preheat your oven to about 220°C (425°F).
- Halve and deseed the peppers, lay them skin-side up on a tray.
- Roast until the skins are blackened and blistered-around 25-30 minutes.
- Once done, chuck them in a bowl and cover with cling film or a lid. Let them steam for 10 minutes. This makes peeling the skins a breeze.
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Sauté Your Aromatics.
- While the peppers cool, heat olive oil in your soup pot.
- Add chopped onions and sauté until soft and golden.
- Toss in the garlic and cook for another minute, just until fragrant-not burnt.
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Add Tomatoes And Simmer.
- Add your chopped fresh tomatoes or the tinned ones.
- Cook them down a bit, letting the flavors meld.
- Season with salt, pepper, maybe a touch of sugar if your tomatoes are too acidic.
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Peel And Add The Peppers.
- Gently peel off the skins from the roasted peppers (they should slide off easily).
- Add them to the pot, stir everything together.
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Add The Stock And Simmer.
- Pour in the vegetable or chicken stock.
- Bring to a gentle boil, then simmer for about 10-15 minutes.
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Blend Until Smooth.
- Use a stick blender right in the pot or transfer in batches to a jug blender.
- Blitz until smooth and creamy.
- If you like, pass it through a sieve for extra silkiness.
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Finishing Touches.
- Stir in chopped fresh basil.
- Taste and adjust seasoning. add more salt, pepper or a dash of balsamic vinegar if needed.
Serve hot with crusty bread, a dollop of crème fraîche or a sprinkle of seeds if you’re feeling fancy.
What I Learnt
This soup taught me a few things:
- Roasting transforms. Red peppers go from crunchy and mild to smoky, sweet and deeply savoury.
- Less is more. You don’t need a dozen spices to make something incredible. A handful of ingredients, treated with care, is enough.
- Peeling peppers is therapeutic. Seriously-it’s oddly satisfying once you get the hang of it.
- Soup doesn’t need cream to feel luxurious. The texture from the blended vegetables alone is so smooth and rich.
- Fresh herbs change everything. A handful of basil at the end lifts the whole dish.
Recipe Tweaks For Jamie Oliver’s Roasted Red Pepper Soup
Jamie’s roasted red pepper soup is already a winner-bright, smoky and full of that signature Oliver flair. You want to make it your own. Here’s how you can switch things up without losing the soul of the dish:
1. Play With the Peppers
Jamie typically uses red bell peppers but you can sneak in a roasted poblano or a touch of smoked paprika if you want more depth. Want some heat? Add a red chili or two when roasting. Just enough to make your taste buds wake up.
2. Switch the Base
Jamie goes for a veggie-forward base, often with tomatoes and onion. Try subbing out some of the tomatoes for roasted carrots or even a sweet potato. It makes the soup a little thicker, with a hint of sweetness.
3. Herb It Up
Fresh basil works beautifully but thyme and rosemary give it a more earthy tone. A little fresh oregano at the end? Chef’s kiss. Don’t overdo it, though. this soup’s about balance.
4. Add a Splash of Cream (or Not)
Jamie usually keeps it dairy-free but a swirl of cream, coconut milk or Greek yogurt can take it in a richer, silkier direction. Or leave it chunky and rustic with just a light blitz-totally up to your mood.
5. Top Like a Pro
Crunchy toppings make a world of difference. Toasted seeds, croutons, a crumble of feta or even crispy chickpeas. You want contrast-a little bite against the smoothness of the soup.
Storage Tips For Leftovers
Got leftovers? Great! This soup actually gets better the next day. Here’s how to keep it fresh and tasty:
Cool It First
Let the soup cool to room temp before packing it up. Don’t rush it-hot soup in a sealed container can turn into a steamy mess and spoil faster.
Fridge Life
In an airtight container, it’ll stay good in the fridge for 3-4 days. Just give it a good stir before reheating. The flavors deepen overnight, so expect it to taste even better the next day.
Freezing Like a Boss
Want to freeze it? Go for it. This soup freezes beautifully. Pour it into freezer-safe bags or containers. just leave a little room at the top for expansion. Label it (trust me, you’ll forget what it is in two weeks). It’ll last up to 3 months.
Thawing Tips
Thaw in the fridge overnight or gently reheat from frozen over low heat on the stove. Add a splash of water or broth to loosen it up if it’s thickened too much.
What To Eat With Jamie Oliver’s Roasted Red Pepper Soup?
This soup can stand on its own, sure. But pairing it right takes it to a whole new level.
1. Crusty Bread, Always
You need something to scoop, dip or just mop up the bowl. Think warm sourdough, garlic bread or a toasted ciabatta rubbed with olive oil. Bonus points for grilled cheese on the side.
2. A Sharp Salad
Balance the soup’s sweetness with a salad that’s crisp and a little tangy. Arugula with lemon vinaigrette or a chopped cucumber-tomato mix with red wine vinegar. Simple and fresh.
3. Cheese, Please
Crumbly feta or creamy goat cheese pairs well with the roasted flavor. Serve a little on the side or sprinkle some right on top. Don’t be shy-it adds richness.
4. Protein Boost
Want to make it more of a meal? Add some grilled chicken, roasted chickpeas or even cooked lentils. Toss ’em in or serve on the side. it all works.
5. Wine or Not?
If you’re feeling fancy, a chilled glass of white wine (like Sauvignon Blanc) or a light red (like Pinot Noir) matches beautifully. If not, go for a lemony sparkling water or a crisp apple cider.
FAQs
How Do I Make Jamie Oliver’s Roasted Red Pepper Soup?
Roast red peppers, onions, and garlic, then blend them with vegetable stock. Simmer it all together, season, and voilà-creamy soup!
Can I Freeze Jamie Oliver’s Roasted Red Pepper Soup?
Yep! This soup freezes well. Just let it cool completely before storing it in airtight containers.
What Can I Serve With Jamie Oliver’s Roasted Red Pepper Soup?
Try it with a crusty loaf of bread, grilled cheese, or even a dollop of sour cream for extra creaminess.
