Jamie Oliver Roasted Red Pepper And Tomato Soup

Jamie Oliver Roasted Red Pepper And Tomato Soup is made with red bell peppers, crushed tomatoes, tomato paste, water, coconut milk, dried dill, garlic powder, dried basil, sea salt, black pepper, and coconut sugar.

This easy Red Pepper And Tomato Soup recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.

More Jamie Oliver Recipe:

🧡 Why You’ll Love This Soup:

Rich and Smoky Flavor: The roasted red bell peppers add a deep, smoky flavor that makes this soup stand out.
Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques, making it perfect for both beginners and experienced cooks.
Healthy and Nutritious: Made with fresh vegetables and coconut milk, this soup is both healthy and satisfying.
Versatile: You can adjust the ingredients to suit your taste, such as making it spicier or creamier.
Perfect for Any Meal: This soup is a great option for lunch, dinner, or even as a starter for a larger meal.

🍅 Jamie Oliver Roasted Red Pepper And Tomato Soup Ingredients

2 large red bell peppers (left whole)
1 can (28 ounces) crushed or peeled tomatoes in juices
1 can (6 ounces) tomato paste
1 cup water (substitute up to half with extra coconut milk for a creamier soup)
1 can (14 ounces) light coconut milk (use full-fat for a creamier soup)
1 1/2 tablespoons dried dill (or 3 tablespoons fresh dill, minced)
1 tablespoon garlic powder
1 teaspoon dried basil (or 2 teaspoons fresh basil, minced)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3-4 tablespoons coconut sugar (or stevia to taste)
1 pinch red pepper flakes (optional, for heat)

🥣 How To Make Jamie Oliver Roasted Red Pepper And Tomato Soup

Roast the Red Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet lined with foil or parchment paper. Roast them until soft and charred, about 10-15 minutes. Alternatively, roast them over an open flame for about 5 minutes. After roasting, wrap them in foil to steam for a few minutes.
Prepare the Soup Base: While the peppers are roasting, add the crushed or peeled tomatoes, tomato paste, water, coconut milk, dried dill, garlic powder, dried basil, sea salt, black pepper, and coconut sugar to a large pot. Heat over medium heat until it begins to simmer.
Process the Peppers: Once the peppers are cool enough to handle, unwrap them and peel off the charred skin. Remove the seeds and stems, then add the roasted peppers to the pot.
Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth. Be careful when blending hot liquids to avoid spills or burns.
Simmer and Adjust Seasonings: Place the pot back on medium-low heat and let the soup simmer for at least 10 more minutes to develop the flavors. Taste and adjust the seasonings as needed, adding more sugar for sweetness, red pepper flakes for heat, basil or dill for more flavor, garlic powder for extra taste, or salt.

💭 Recipe Tips:

Pick Good Peppers: Use ripe, bright red bell peppers for the best taste.
Roast Well: Roast the peppers evenly until they are charred for a smoky flavor.
Blend Safely: Blend the hot soup in small amounts and cover the blender lid with a towel to stop spills.
Taste and Sweeten: Taste the soup and add more coconut sugar or stevia if needed to balance the sourness of the tomatoes.
Simmer Longer: Let the soup cook longer to make the flavors richer and more tasty.

🥗 What To Serve With Roasted Red Pepper And Tomato Soup?

Roasted Red Pepper And Tomato Soup goes well with crusty bread, a light salad, grilled cheese sandwiches, and roasted vegetables. You can also serve it with a fresh green salad, garlic bread, or quinoa for a filling meal.

🎚 How To Store Leftovers Roasted Red Pepper And Tomato Soup?

Refrigerate: Let the soup cool completely. Put it in an airtight container or cover it with plastic wrap. Keep it in the fridge for up to 3-4 days.
Freeze: To keep it longer, freeze the soup. Let it cool first. Then put it in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Roasted Red Pepper And Tomato Soup?

In The Oven: Preheat the oven to 350°F (175°C). Put the soup in an oven-safe dish and cover with foil. Heat for 20-25 minutes until hot.
In The Microwave: Put the soup in a microwave-safe bowl. Cover with a microwave-safe lid or plate. Heat on high for 2-3 minutes, stirring halfway, until hot.
On The Stove: Put the soup in a pot. Heat on medium, stirring now and then, until hot.

FAQ’S:

Can I Use Fresh Tomatoes Instead Of Canned?

Yes, you can use fresh tomatoes. You’ll need about 6-8 medium tomatoes. Blanch, peel, and chop them before adding to the soup.

Can I Make This Soup Ahead Of Time?

Yes, you can make the soup ahead of time. It actually tastes better the next day as the flavors have more time to blend. Store it in the refrigerator and reheat before serving.

Can I Use Another Milk Instead Of Coconut Milk?

Yes, you can use any type of milk, such as almond milk or regular dairy milk. Keep in mind that it may change the flavor and texture slightly.

What Can I Do If My Soup Is Too Thick?

If the soup is too thick, you can thin it out by adding more water, broth, or coconut milk until you reach the desired consistency.