Jamie Oliver Roasted Red Pepper Soup is made with red bell peppers, onion, garlic, olive oil, cannellini beans, chicken broth, salt, and pepper. This easy Roasted Red Pepper Soup recipe creates a comforting dinner that takes about 1 hour to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
🧡 Why You’ll Love This Roasted Red Pepper Soup Recipe:
- Rich Flavor: The roasted red peppers provide a deep, smoky flavor that makes this soup stand out.
- Healthy Ingredients: Made with wholesome ingredients like cannellini beans and fresh vegetables, it’s a nutritious choice.
- Simple Preparation: Despite its gourmet taste, this recipe is straightforward and easy to follow.
- Versatile: This soup can be enjoyed as a starter or a main dish, and pairs well with various sides and toppings.
🌶 Jamie Oliver Roasted Red Pepper Soup Ingredients
- 3 red bell peppers
- 1 medium onion, chopped
- 1 tablespoon fresh minced garlic
- 1 tablespoon olive oil
- 2 (15 ounces) cans of cannellini beans, drained and rinsed
- 2 (14.5 ounces) cans chicken broth
- Salt and pepper to taste
🥣 How To Make Jamie Oliver Roasted Red Pepper Soup
- Preheat your oven to broil at 500°F (260°C). Place the bell peppers on a baking sheet and place them on the top rack of the oven. Broil for 10-15 minutes, turning with tongs until each side is blackened.
- After blackening, put the peppers in a paper bag and seal it tightly, or place them in a bowl covered with plastic wrap. Let them cool for 20 to 30 minutes. Once cooled, peel the skin off the peppers and remove the stem and seeds. Chop the peppers into small pieces and set them aside.
- In a large pot over medium heat, cook the chopped onion and minced garlic in 1 tablespoon of olive oil for about 5 minutes, until the onion becomes translucent. Then, add the chopped, roasted red bell peppers to the pot and sauté for an additional 2 to 3 minutes.
- Pour in the chicken broth and add the cannellini beans to the pot. Stir everything together well. Use a blender to puree the soup in small batches until smooth. Be careful with hot liquids.
- Return the pureed soup to the pot and heat it over low heat for about 5 minutes. Add salt and pepper to taste. Serve the soup hot.
💠Recipe Tips:
- Roast Peppers Evenly: Watch the peppers closely and turn them often with tongs to make sure they roast evenly without burning too much on one side.
- Peel Peppers Easily: After roasting, let the peppers steam in a sealed bag or bowl. This helps loosen the skin so you can peel it off easily.
- Blend Hot Soup Safely: When blending hot soup, do it in small amounts and hold the blender lid with a kitchen towel to prevent spills or burns.
- Adjust Seasonings: Taste the soup before serving and add salt and pepper as you like. You can also add a bit of smoked paprika or hot sauce for extra flavor.
- Serve with Toppings: Serve the soup with toppings like sour cream, croutons, or fresh herbs like basil or parsley for extra texture and flavor.
🥗 What To Serve With Roasted Red Pepper Soup?
Roasted Red Pepper Soup goes well with crusty bread, a side salad, grilled cheese sandwiches, and roasted vegetables. It also can be served alongside avocado toast, garlic bread, Caesar salad, and baked potatoes for a tasty and full meal.
🎚 How To Store Leftovers Roasted Red Pepper Soup?
- Refrigerate: Keep the soup in a sealed container in the fridge for 3-4 days.
- Freeze: Put the soup in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Roasted Red Pepper Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with foil. Heat for 20-25 minutes or until hot.
- In The Microwave: Place the soup in a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until hot.
FAQ’S:
Can I Use A Different Type Of Bean Instead Of Cannellini Beans?
Yes, you can substitute cannellini beans with other white beans like Great Northern or navy beans. The flavor and texture will be similar.
Can I Make This Soup Vegan Or Vegetarian?
Yes, to make this soup vegan or vegetarian, use vegetable broth instead of chicken broth. The taste will still be delicious.
How Do I Know When The Peppers Are Fully Roasted?
The peppers are fully roasted when the skin is blackened and blistered on all sides. This usually takes about 10-15 minutes under the broiler.
Can I Use Jarred Roasted Red Peppers Instead Of Fresh?
Yes, you can use jarred roasted red peppers to save time. Just drain and chop them before adding to the soup.
More Jamie Oliver Recipe:
- Jamie Oliver Mulligatawny Soup
- Jamie Oliver Carrot And Lentil Soup
- Jamie Oliver Jerusalem Artichoke Soup
Jamie Oliver Roasted Red Pepper Soup Nutrition Facts:
- Calories: 216
- Total Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 3mg
- Sodium: 590mg
- Total Carbohydrate: 36g
- Dietary Fiber: 8g
- Total Sugars: 4g
- Protein: 12g
- Calcium: 113mg
- Iron: 5mg
- Potassium: 794mg
Jamie Oliver Roasted Red Pepper Soup
Description
Jamie Oliver Roasted Red Pepper Soup is made with red bell peppers, onion, garlic, olive oil, cannellini beans, chicken broth, salt, and pepper. This easy Roasted Red Pepper Soup recipe creates a comforting dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat your oven to broil at 500°F (260°C). Place the bell peppers on a baking sheet and place them on the top rack of the oven. Broil for 10-15 minutes, turning with tongs until each side is blackened.
- After blackening, put the peppers in a paper bag and seal it tightly, or place them in a bowl covered with plastic wrap. Let them cool for 20 to 30 minutes. Once cooled, peel the skin off the peppers and remove the stem and seeds. Chop the peppers into small pieces and set them aside.
- In a large pot over medium heat, cook the chopped onion and minced garlic in 1 tablespoon of olive oil for about 5 minutes, until the onion becomes translucent. Then, add the chopped, roasted red bell peppers to the pot and sauté for an additional 2 to 3 minutes.
- Pour in the chicken broth and add the cannellini beans to the pot. Stir everything together well. Use a blender to puree the soup in small batches until smooth. Be careful with hot liquids.
- Return the pureed soup to the pot and heat it over low heat for about 5 minutes. Add salt and pepper to taste. Serve the soup hot.
Notes
- Roast Peppers Evenly:Â Watch the peppers closely and turn them often with tongs to make sure they roast evenly without burning too much on one side.
- Peel Peppers Easily:Â After roasting, let the peppers steam in a sealed bag or bowl. This helps loosen the skin so you can peel it off easily.
- Blend Hot Soup Safely:Â When blending hot soup, do it in small amounts and hold the blender lid with a kitchen towel to prevent spills or burns.
- Adjust Seasonings:Â Taste the soup before serving and add salt and pepper as you like. You can also add a bit of smoked paprika or hot sauce for extra flavor.
- Serve with Toppings:Â Serve the soup with toppings like sour cream, croutons, or fresh herbs like basil or parsley for extra texture and flavor.
Jamie Oliver Roasted Red Pepper Soup