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.

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

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

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.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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