Description
Jamie Oliver’s red pepper soup offers a silky Mediterranean-inspired comfort with roasted bell peppers and rich tomato notes. Hearty aromatics and smooth blending create a warm bowl perfect for scooping with crusty bread and savoring delicious Spanish-style flavors.
Ingredients
Scale
Main Ingredients:
- 6 red bell or pointed peppers (1.6 lbs/750g)
- 2.5 cups (600ml) vegetable stock
- 1 yellow onion
- 5 sun-dried tomatoes
- 4 garlic cloves
Seasonings and Oils:
- ½ tablespoon lemon juice
- 1 tablespoon olive oil
- Salt
- Pepper
Toppings:
- 1–2 tablespoons homemade pesto
- Creme fraiche
Instructions
- Preheat the oven to 400°F (200°C). Carefully slice red bell peppers into large, irregular chunks and arrange them on a rimmed baking sheet alongside whole, peeled garlic cloves. Generously coat with extra virgin olive oil, then sprinkle with kosher salt and freshly ground black pepper. Roast for approximately 40 minutes until edges become slightly blackened and caramelized.
- Meanwhile, finely dice the yellow onion. Heat a tablespoon of olive oil in a large, heavy-bottomed pot and sauté the onion until it becomes soft, translucent, and releases a sweet aroma.
- Transfer the roasted peppers and caramelized garlic cloves into the pot with the sautéed onions. Add sun-dried tomatoes and vegetable stock. Bring the mixture to a gentle simmer and allow ingredients to meld together for 10 minutes.
- Pour in full-fat coconut milk, stirring thoroughly to ensure even distribution. Continue simmering for an additional 5 minutes, allowing the flavors to intensify and develop depth.
- Using an immersion blender, purée the soup until completely smooth and velvety. Taste carefully and adjust seasoning with additional salt and pepper as needed.
- Finish the soup with a splash of fresh lemon juice to brighten the flavors. Ladle into warm bowls and garnish with a delicate swirl of crème fraîche and a dollop of homemade pesto. Serve immediately alongside crusty artisan bread for dipping.
Notes
- Brighten the soup’s richness with a splash of fresh lemon juice, adding a zesty spark that lifts all the complex flavor layers.
- Swirl luxurious coconut milk into the base for a silky, creamy texture that feels indulgent without weighing down the soup.
- Roast red peppers and garlic to unlock deep caramelized flavors that transform this simple recipe into something truly extraordinary.
- Sprinkle sun-dried tomatoes throughout to introduce a concentrated tangy depth that perfectly complements the sweet roasted peppers.
- Garnish with dollops of crème fraîche and homemade pesto for a restaurant-worthy presentation that adds visual and flavor complexity.
- Prepare in advance and reheat effortlessly, making this soup an ideal option for stress-free meal prep or impressive entertaining.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 105
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg