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Roasted Red Pepper Soup Recipe

Roasted red peppers are a classic Italian offering and this recipe uses the whipping siphon to aerate them into a light, smooth soup. The amount of agar can be adjusted to easily control the thickness of the soup.

I prefer making my own roasted peppers but high-quality store bought ones can be used if you are in a pinch. In addition to serving it as a soup, this foam can be used in many different ways to turn traditional dishes into modern masterpieces. It's great on fish, asparagus, or even steaks.

Roasted red pepper foam soup

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the roasted red pepper soup recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Roasted Red Pepper Soup Recipe

  • Published: June 04, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 7 to 12 servings

Roasted Red Pepper Soup Ingredients

For the Roasted Pepper Puree

5-6 red peppers
Olive oil
Salt and pepper
3 cloves garlic, diced
4 sprigs thyme, stems removed
100g water or stock

For the Foam

400g roasted pepper puree, from above
100g water
2.5g agar, 0.5%

To Assemble

Lemon zest
Thyme leaves
Parmesan cheese strips

Roasted Red Pepper Soup Instructions

For the Roasted Pepper Puree

Toss the red peppers with the olive oil then salt and pepper them. Cook them on a grill, or in a hot oven, rotating as needed, until the skins begin to blacken then remove from the heat. For a more refined presentation the charred skin can be peeled off, though sometimes I leave them on since the char adds a pleasant bitterness to the foam.

Combine the roasted peppers, garlic, thyme, and water in a pot. Bring to a simmer then blend well. Strain the puree and set aside.

For the Foam

Blend the roasted red pepper puree, water, and agar together. Pour into a pot and bring to a boil. Let simmer for 3 to 5 minutes then pour into a container and let it set completely.

Once it is set, cube the gel and puree with a blender until smooth. Add some water if you need to thin it. Pour the fluid gel into your whipping siphon and charge.

To Assemble

When you are ready to serve, dispense the foam into bowls. Garnish with the lemon zest, thyme leaves, and parmesan cheese strips.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Roasted Red Pepper Soup Recipe

PT120M Ingredients: 5-6 red peppers Olive oil Salt and pepper 3 cloves garlic diced 4 sprigs thyme stems removed 100g water or stock 400g roasted pepper puree from above 100g water 2.5g agar 0.5% To Assemble Lemon zest Thyme leaves Parmesan cheese strips
4.4167 stars - based on 24 reviews
Roasted red peppers are a classic Italian offering; this recipe uses the whipping siphon to aerate them into a light, smooth soup. This foam can also turn traditional dishes into modern masterpieces!
1 Serving