Description
Hearty Jamie Oliver red pepper soup delivers robust Mediterranean flavors with minimal ingredients. Smooth roasted peppers and aromatic herbs blend seamlessly, promising you a comforting culinary experience in every spoonful.
Ingredients
Scale
- 6 red bell or pointed peppers (1.6 lbs/750g)
- 2.5 cups (600 ml) vegetable stock
- 1 yellow onion
- 4 garlic cloves
- 5 sun-dried tomatoes
- 1 tbsp olive oil
- ½ tbsp lemon juice
- salt
- pepper
- 1–2 tbsps homemade pesto
- creme fraiche
Instructions
- Roast Peppers: Preheat oven to 400°F (200°C). Slice red bell peppers into large chunks, arrange on baking sheet with peeled garlic cloves. Drizzle with extra virgin olive oil, season with kosher salt and black pepper. Roast 40 minutes until edges blacken and caramelize.
- Sauté Base: In a large pot, heat olive oil and sauté diced yellow onion until soft and translucent. Add roasted peppers, caramelized garlic, sun-dried tomatoes, and vegetable stock. Simmer 10 minutes to meld flavors.
- Blend and Finish: Incorporate full-fat coconut milk, stirring thoroughly. Simmer additional 5 minutes to intensify flavors. Purée soup using immersion blender until silky smooth. Adjust seasoning with salt and pepper.
- Serve: Brighten with fresh lemon juice. Ladle into warm bowls, garnish with a delicate crème fraîche swirl and homemade pesto. Present alongside crusty artisan bread for an exquisite dining experience.
Notes
- Roast Peppers Strategically: Blackened edges enhance natural sweetness and develop deep, complex flavor profiles that elevate the entire soup.
- Caramelize with Care: Low and slow sautéing of onions releases natural sugars, creating a rich, foundational taste without burning or turning bitter.
- Blend for Silkiness: Use an immersion blender directly in the pot to achieve ultra-smooth texture, avoiding potential splatter from transferring hot liquid to a traditional blender.
- Balance Brightness: Fresh lemon juice acts as a critical flavor enhancer, cutting through the soup’s richness and bringing vibrant, fresh notes to the final dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting, Sautéing, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg