Jamie Oliver Roasted Red Pepper And Tomato Soup

It started with the smell—sweet peppers blistering in the oven, that whisper of caramel and smoke. I wasn’t planning anything fancy. Just wanted something warm, simple. Something that felt like a hug. Ended up making this Jamie Oliver roasted red pepper and tomato soup. It’s rich, creamy if you want it to be, and unexpectedly complex for something that takes, what, half an hour?

Ingredients Needed

For the soup, here’s what I grabbed:

• 2 big red bell peppers, left whole
• A 28-ounce can of crushed tomatoes (use peeled if that’s what’s in the pantry—no one will complain)
• One small can of tomato paste, 6 ounces
• A cup of water (sometimes I swap half for more coconut milk… depends on the mood)
• 14 ounces light coconut milk (go full-fat if you’re chasing velvet)
• A heaping tablespoon and a half of dried dill (or fresh if you’ve got it—triple the amount)
• Tablespoon of garlic powder
• Teaspoon of dried basil (or double that fresh)
• Half a teaspoon sea salt
• Half a teaspoon cracked black pepper
• Three to four tablespoons coconut sugar (depends how sharp the tomatoes are)
• Just a pinch of red pepper flakes—unless you’re cold and cranky, then go nuts

How To Make Jamie Oliver Roasted Red Pepper And Tomato Soup

1. First, roast those peppers. Crank the oven to 450°F. Don’t fuss. Put them straight on a foil-lined tray and let them go until the skins puff and blacken—mine took 13 minutes, give or take. Sometimes I just hold them over the gas flame with tongs if I’m in a hurry. Once they’re charred and collapsing, wrap them in foil and let them steam in their own heat. That makes peeling them easier later.
2. While that’s happening, dump the tomatoes, tomato paste, water, coconut milk, dill, garlic powder, basil, salt, pepper, and sugar into a big pot. Stir it. Set it on medium heat. Let it start to whisper with bubbles.
3. The peppers should be cool enough to handle now. Peel off the skins—don’t worry if some bits cling—and pull out the seeds and stems. Chop or tear them. Doesn’t matter. Toss them in with everything else.
4. Now blend. I stick my immersion blender straight in the pot and go to town. Smooth, but not baby-food smooth. If you’re using a regular blender, do it in batches, and for god’s sake cover the lid with a towel. Hot soup burns. I’ve learned that one the hard way.
5. Let it all simmer again. Ten minutes, maybe a touch more. Taste it. Tweak. More sugar if it bites. More basil if it’s flat. More flakes if you want it to punch back. You get the idea.

Why I Love This Recipe

I made this soup on a rainy Tuesday. You know those days where everything’s slightly off? Damp sleeves, gray sky, brain in molasses. This cut through all that. It’s the kind of soup that makes you stop mid-spoonful and go, “Oh.” My partner scraped the bowl with bread. The kids didn’t say a word—just ate. That’s rare.

Recipe Tips

• Red peppers matter. Pick ones that feel heavy and look like they’ve been kissed by the sun.
• Roast until they’re almost ugly. That’s where the flavor hides.
• Be brave with the sugar. It’s not about making it sweet—it’s about taming the acid.
• If you’re using a blender, don’t overfill. I did once. My ceiling wore soup for a week.
• Let it sit an hour before serving if you can. The flavors turn into something else entirely.

How To Store This Jamie Oliver Roasted Red Pepper And Tomato Soup

• At Room Temperature: Let it cool first. Don’t rush this. Once it’s no longer steaming, move fast—two hours max. After that, bacteria starts throwing a party.
• In the Fridge: Scoop the leftovers into a container with a tight lid. It’ll be fine for 3–4 days. I usually eat it sooner.
• In the Freezer: Let it cool, then pour it into something freezer-safe. I’ve used jars, bags, plastic tubs—whatever’s clean and has a lid. Leave some space at the top for it to expand. Don’t ask me how I learned that lesson.
• Reheating: Stovetop is best. Medium heat, stir often. Microwave works too, but go slow and stop halfway to stir. If you must use the oven, cover it with foil and bake at 350°F until it’s steaming again.

Let’s Answer a Few Questions! (FAQs)

Can I use fresh tomatoes instead of canned?
Yes, totally. Just blanch and peel them first. It’s more work but worth it if you’ve got a garden haul or a farmer’s market windfall.

Can I make this ahead?
Yup. Actually, I think it tastes better the next day. Everything settles, gets cozy.

Can I swap the coconut milk?
Sure. Almond milk works. Dairy milk too. Just know the taste might change a little. Not bad, just different.

What if it’s too thick?
No biggie. Add water. Or broth. Or more coconut milk if you’ve got it. Stir and warm again.

Nutrition Facts (per serving)

• Calories: 161
• Carbs: 35.5g
• Protein: 7.1g
• Fat: 0.4g
• Sugar: 25g
• Fibre: 8.8g
• Sodium: 715mg

Try More Recipe:

• Jamie Oliver Cauliflower Cheese Soup
• Jamie Oliver Carrot And Ginger Soup
• Jamie Oliver Cauliflower Soup