Jamie Oliver Roasted Red Pepper Soup

This Jamie Oliver roasted red pepper soup? It’s smoky, a bit sweet, just enough warmth to calm a bad mood. Not in a poetic way—more like that weirdly quiet moment when you dip your spoon and the steam just hits your face and everything slows down. I made it last week. It was raining, or trying to. The kind of evening where you light a candle even though it’s not dark yet. (inspired by Jamie Oliver)

Ingredients You’ll Need

• 3 red bell peppers
• 1 medium onion, roughly chopped
• 1 tablespoon minced garlic (or just a generous spoonful)
• 1 tablespoon olive oil
• 2 cans cannellini beans (15 oz each, drained and rinsed)
• 2 cans chicken broth (14.5 oz each)
• Salt and pepper, to taste

How To Make Jamie Oliver Roasted Red Pepper Soup

1. Let’s start with the peppers. Crank the oven to 500°F and hit broil. Line a baking sheet. Throw the peppers on. Top rack. Broil ‘em until they’re basically collapsing and charred all over—black bubbles on the skin. Flip now and then with tongs. Watch it close; don’t wander.
2. After that, they need to sweat. Toss them in a paper bag or a bowl with cling film tight over the top. Twenty, maybe thirty minutes. Then strip the skins off. You’ll get messy. It’s fine. Slice out the seeds, chop the flesh up. Set it aside.
3. Now grab a big pot. Drizzle your olive oil in. Medium heat. Toss in the onion and garlic. Stir, let it go until the onions are see-through and just starting to smell like dinner. Then, peppers in. Stir again. Let them hang out for a couple minutes.
4. Pour in the broth. Beans too. Stir. Don’t overthink. Let it come together a bit—low simmer, not a boil. Just enough time for you to clean the mess you made with the peppers.
5. Next: blending. You need to be careful here—hot soup and all. Do it in batches if you’re using a stand blender. Lid on tight, towel over the top, pulse gently at first. You’ll know when it’s smooth enough. Maybe you like it a bit chunky. Go with your gut.
6. Back in the pot. Low heat. Five minutes or so. Taste it. Salt? Pepper? Maybe you’ll want a little smoked paprika. Or a few dashes of hot sauce if you’ve had one of those days.
7. That’s it. Serve hot.

Why I Love This Recipe

There’s something about roasted pepper soup that feels like a reset. I’ve made it in old apartments, while sick, or when I didn’t know what else to cook but needed to cook something. My partner says it’s fancy, but it’s just beans and veg and fire, really. It’s the opposite of fancy. That’s why I love it.

Recipe Tips

• Don’t skip the pepper-steaming. It makes peeling way less annoying.
• Jarred roasted peppers? Yep, they work. Won’t tell anyone.
• For heat, toss in chili flakes. Or not.
• Want it chunky, Only blend half.
• Toppings change everything. Croutons, yogurt, basil. Whatever you’ve got.

How To Store This Jamie Oliver Costa Rican Black Bean Soup

• At Room Temp Let it cool. Not forever. An hour or so, max. Then move it.
• Fridge Glass containers if you have them. 3 or 4 days—still good.
• Freezer Yes. It freezes like a champ. Use those flat freezer bags if you want to save space.
• Reheating Microwave works fine. Stovetop’s better if you’ve got five extra minutes. Stir while it warms.

Let’s Answer a Few Questions!

Can I use another kind of bean?
Yep. Great Northern beans, navy beans, even chickpeas if that’s what’s in your pantry.

Is it easy to make vegetarian?
Oh totally. Just swap in veggie broth. Done.

How roasted is roasted enough?
When the skins look like you forgot them in the oven. That’s perfect.

Jarred peppers okay?
Yes. Are they as good? Debatable. Are they fast? Definitely.

Nutrition Facts (per serving)

• Calories: 216
• Carbs: 36g
• Protein: 12g
• Fat: 3g Sugar: 4g
• Fibre: 8g
• Sodium: 590mg

Try More Jamie Oliver Recipe:

• Jamie Oliver Mulligatawny Soup
• Jamie Oliver Carrot And Lentil Soup
• Jamie Oliver Jerusalem Artichoke Soup