I still remember the first time I tried Jamie Oliver’s Roasted Red Pepper Soup. I had just come home from a hectic day, dragging my feet through the kitchen, and the smell hit me before I even finished unpacking my bag. It was sweet, smoky, and comforting all at once. One spoonful and it felt like a hug on a plate. From that day, this soup became my go-to when I needed something quick, nourishing, and impressive.
This soup isn’t just about flavor. It’s about creating a moment of joy from simple ingredients. It’s about roasting peppers until their skins blacken slightly and their sweetness intensifies. It’s about blending them into a velvety, vibrant bowl of warmth. And it’s something you can make even if you are short on time but want to feel like a gourmet chef.
Jamie Oliver’s Roasted Red Pepper Soup Recipe
I remember the first time I followed Jamie Oliver’s version. I expected it to be simple, but the depth of flavor surprised me. It’s one of those recipes that feels like magic. He keeps it rustic and real. No complicated steps. Just ingredients that speak for themselves. The roasted red peppers are the stars, enhanced by onions, garlic, and a splash of cream at the end. Each bowl is rich, smooth, and packed with a smoky sweetness that lingers.
Ingredients Needed
I always love laying out the ingredients before I start cooking. Seeing them lined up feels like setting the stage for a performance. For Jamie Oliver’s Roasted Red Pepper Soup, you will need:
- 6 large red bell peppers
- 2 medium onions
- 2 cloves of garlic
- 3 tablespoons of olive oil
- 500 ml vegetable stock
- 2 teaspoons smoked paprika
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, to enhance sweetness)
- 100 ml double cream or coconut milk for a vegan twist
- Fresh basil leaves for garnish
Every single item contributes to the flavor story. The peppers are sweet and smoky. The onions add depth. Garlic gives a punch without being overpowering. And the cream? Pure silkiness.
How To Make Jamie Oliver’s Roasted Red Pepper Soup
The first time I made this soup, I almost skipped roasting the peppers. That would have been a huge mistake. Here’s the step-by-step magic:
- Preheat your oven to 200°C (390°F).
- Cut the peppers in half, remove the seeds, and drizzle them with olive oil.
- Lay them skin-side up on a baking tray. Roast for 25-30 minutes until the skins char slightly. This brings out their sweetness and smokiness.
- While peppers roast, chop onions and garlic. Heat a pan with olive oil and gently sauté until soft and golden.
- Once peppers are done, peel off the skins (they should come off easily) and add them to the pan with onions and garlic.
- Sprinkle in smoked paprika, season with salt and pepper, and stir.
- Pour in vegetable stock and bring to a gentle simmer for 10 minutes.
- Blend everything until smooth using a hand blender or regular blender.
- Stir in cream for a luxurious finish. Taste and adjust seasoning.
- Serve hot, garnished with fresh basil.
Ingredient Science Spotlight
I love nerding out about why this soup tastes so good.
- Red peppers: Roasting converts sugars in the peppers, creating caramelization. This is what gives the soup its natural sweetness and complex flavor.
- Onions and garlic: When sautéed, they release amino acids that add umami, making the soup richer.
- Smoked paprika: Adds a subtle smoky flavor without the need for actual smoking. It tricks the palate into tasting depth.
- Olive oil: Fats carry flavor. It also softens the harshness of raw vegetables.
- Cream: Adds smooth mouthfeel by coating your tongue and balancing acidity in the peppers.
Understanding the science makes you appreciate why this simple recipe hits all the right notes.
Expert Tips
I’ve learned a few tricks from trial and error that make this soup even better:
- Roast peppers until their skins are slightly blackened but not burned. Too much char can make the soup bitter.
- Don’t skip peeling the peppers. The skin can be tough and ruin the silkiness.
- Blend in stages if using a regular blender to avoid hot splashes.
- Taste constantly. Every batch of peppers varies in sweetness. Adjust salt and sugar accordingly.
- A splash of lemon juice at the end can lift the flavors beautifully.
Recipe Variations
I love experimenting with Jamie’s recipe:
- Vegan version: Replace cream with coconut milk or cashew cream.
- Spicy kick: Add a small chili while roasting for a warm heat.
- Herb twist: Try thyme or oregano instead of basil for a different aroma.
- Chunky version: Blend only half the soup for a rustic, hearty texture.
These variations keep the soup fresh and exciting every time I make it.
Final Words
I still make this soup when I need comfort or want to impress friends without stress. It’s forgiving, full of flavor, and showcases the beauty of roasted vegetables. Each time I roast those peppers, I feel like I’m creating something special from scratch. There’s a joy in the simplicity of this recipe.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Roasted Red Pepper Soup?
You’ll need red peppers, onions, garlic, olive oil, vegetable stock, and a little salt and pepper.
Can I Make Jamie Oliver’s Roasted Red Pepper Soup Ahead Of Time?
Yes, the soup stores well in the fridge for a few days or can be frozen for up to a month.
How Do I Make The Soup Creamy Without Cream?
You can blend the soup thoroughly for a smooth texture. Some people add a bit of yogurt or coconut milk for a creamy feel.