Adan Kendric Jamie Oliver–style roasted red pepper soup is smooth, smoky, and naturally sweet, built around the deep flavour that only roasting can deliver. Roasting the peppers intensifies their sweetness and adds gentle charred notes, giving the soup a richness that feels comforting without being heavy. It’s simple, colourful, and full of warmth.
This soup works beautifully as a light lunch, a starter, or a relaxed evening meal. With a handful of everyday ingredients and a straightforward method, it delivers bold flavour while staying easy and approachable.
Why This Roasted Red Pepper Soup Works So Well
The key to this soup is roasting. High heat draws out the peppers’ natural sugars while softening their flesh, creating a deeper, rounder flavour than boiling or simmering alone. Blending the roasted peppers with aromatics and stock produces a silky texture that feels indulgent without relying on cream.
This balance of simplicity and flavour is very much in line with the cooking style associated with Jamie Oliver—let the ingredients do the work, and don’t overcomplicate the process.
What Is Jamie Oliver’s Roasted Red Pepper Soup?
Jamie Oliver’s roasted red pepper soup is a blended vegetable soup made by roasting red peppers, then simmering them briefly with onion, garlic, and stock.
The roasted peppers form the backbone of the soup, giving it a naturally sweet, slightly smoky taste and a vibrant colour, finished smooth and comforting.
Jamie Oliver Roasted Red Pepper Soup Ingredients List
- Red peppers, halved and deseeded
- Onion, roughly chopped
- Garlic cloves, whole or lightly crushed
- Olive oil
- Vegetable stock
- Smoked paprika
- Salt and black pepper
- Fresh basil or parsley (to finish)
- Optional splash of cream or yoghurt
How to Prepare Jamie Oliver’s Roasted Red Pepper Soup
Step 1: Roast the Peppers
Preheat the oven to 220°C (200°C fan). Place the red peppers on a baking tray, drizzle with olive oil, and roast until soft and lightly charred around the edges. This usually takes about 20–25 minutes and is essential for flavour.
Step 2: Soften the Onion and Garlic
Heat olive oil in a large saucepan over medium heat. Add the onion and cook gently until soft and translucent. Add the garlic and cook briefly until fragrant, keeping the heat moderate to avoid bitterness.
Step 3: Combine Peppers and Spices
Add the roasted peppers to the pan along with smoked paprika. Stir well so the peppers are coated in the spiced oil, allowing the flavours to mingle before adding liquid.
Step 4: Add Stock and Simmer
Pour in enough stock to just cover the vegetables. Bring to a gentle simmer and cook for 5–10 minutes so everything softens and blends.
Step 5: Blend Until Smooth
Remove the pan from the heat and blend the soup until smooth and velvety. Adjust the consistency with extra stock if needed.
Step 6: Season and Finish
Season with salt and black pepper to taste. Finish with fresh herbs and, if you like, a small swirl of cream or yoghurt before serving.
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Common Mistakes to Avoid When Making Jamie Oliver’s Roasted Red Pepper Soup
- Skipping the roasting step, which reduces flavour
- Burning the garlic causes bitterness
- Adding too much stock, making the soup thin
- Under-seasoning, which dulls the sweetness
Delicious Ways to Serve Jamie Oliver’s Roasted Red Pepper Soup
- With crusty bread – Ideal for dipping
- With a grilled cheese sandwich – Turns it into a full meal
- With a drizzle of cream – Adds contrast
- With fresh herbs – Brightens the flavour
Expert Tips to Get This Soup Just Right
- Roast peppers until lightly charred, not pale
- Use smoked paprika sparingly for balance
- Blend thoroughly for a smooth texture
- Taste and adjust the seasoning at the end
How to Add More Flavour to Roasted Red Pepper Soup
- Add chilli flakes for gentle heat
- Use a splash of balsamic vinegar to deepen the flavour
- Stir in fresh basil for freshness
- Add roasted tomatoes for extra richness
Best Way to Store Roasted Red Pepper Soup Leftovers
Allow the soup to cool completely before storing. Transfer to airtight containers and refrigerate for up to three days. The flavour often improves after resting.
Best Ways to Reheat Roasted Red Pepper Soup
Reheat gently on the stovetop, stirring occasionally. Add a splash of stock or water if the soup has thickened. Avoid boiling to preserve flavour and colour.
Nutritional Value (Per Serving)
Calories: ~280 kcal
Carbohydrates: ~22 g
Protein: ~6 g
Fat: ~18 g
FAQs
Do I need to peel roasted red peppers for soup?
Peeling is optional. If the peppers are well roasted and blended thoroughly, the skins usually disappear into the soup. For an extra-smooth texture, you can peel them after roasting, but it isn’t essential.
Why is my roasted red pepper soup bitter?
Bitterness usually comes from burnt garlic or over-charred peppers. Roast the peppers until lightly blistered, not blackened, and add garlic gently so it softens without burning.
Can I make roasted red pepper soup ahead of time?
Yes, this soup is ideal for making ahead. The flavours deepen as it rests, and it reheats well when warmed gently on the stovetop.
Can I freeze Jamie Oliver roasted red pepper soup?
Yes, the soup freezes well. Let it cool completely, freeze in airtight containers, and thaw overnight in the fridge before reheating slowly.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Mediterranean-inspired
Cooking Method: Roasting and simmering
Category: Soup
Servings: 4
Final Words
Jamie Oliver roasted red pepper soup is a celebration of simple ingredients treated with care. Sweet, smoky, and smooth, it’s an easy soup that feels thoughtful and satisfying, perfect for everyday cooking when you want flavour without fuss.
