Jamie Oliver’s Tomato Soup is made with ripe cherry tomatoes, large tomatoes, chilli, garlic, onions, balsamic vinegar, basil, and crème fraîche. This tasty recipe creates a hearty dinner in about 30 minutes and serves 4 people.
This Tomato Soup Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.
🧡 Why You’ll Love Tomato Soup Recipe
- Fresh Flavours: This soup is full of fresh tastes from ripe cherry tomatoes and basil.
- Quick to Make: You can cook this soup in just 30 minutes, great for busy days.
- Roasted Goodness: Roasting the tomatoes and garlic gives the soup a rich, deep flavour.
- Healthy Comfort: This soup is both good for you and comforting, especially with a touch of crème fraîche.
- Perfect Pairing: Enjoy this soup as a starter or main dish with croutons or warm bread.
🍅 Jamie Oliver Tomato Soup Ingredients
- 1kg (2.2 lbs) ripe cherry tomatoes (red and yellow if available)
- 4 large tomatoes
- 1 fresh red chilli
- 4 cloves of garlic
- 2 small red onions
- 4 tablespoons balsamic vinegar
- A small bunch of fresh basil
- A few dollops of crème fraîche, to serve
- Olive oil
- Sea salt
- Black pepper
🍵 How To Make Jamie Oliver Tomato Soup
- Preheat the oven: Turn your oven on to 220°C/425°F/gas 7.
- Prepare the tomatoes: Pull the tomatoes off the vines, keeping some of their green tops. Quarter the larger tomatoes and place all the tomatoes in a roasting tray. Drizzle with a good amount of olive oil, and season with sea salt and black pepper. Halve and deseed the red chilli, then add it to the tray along with the peeled garlic cloves. Toss everything together, and place on the top shelf of the oven to roast for 12-15 minutes.
- Cook the onions: While the tomatoes are roasting, peel and roughly chop the onions. Sauté them in a large saucepan with a good drizzle of olive oil and a pinch of salt over medium heat, stirring occasionally, until softened.
- Add balsamic vinegar: Stir in the balsamic vinegar with the softened onions, allowing it to cook away and reduce down.
- Combine and blend: Remove the roasted tomatoes from the oven and add them to the pan of onions. Mix well. In batches, carefully pour the mixture into a blender, adding most of the basil, and blend to a fairly rustic consistency. Pour the blended mixture into a large pan or serving bowl.
- Season and serve: Once all the soup is blended, give it a good mix and season to taste. Top each serving with a dollop of crème fraîche, a few basil leaves, and a drizzle of extra virgin olive oil. Serve hot, ideally with chunky croutons.
💭Recipe Tips
- Use Fresh Tomatoes: For the best flavor, use ripe and fresh cherry tomatoes. They add natural sweetness and richness to the soup.
- Roast at High Heat: Roasting the tomatoes at a high temperature brings out their natural sugars and deepens the flavor. Don’t skip this step!
- Blend Carefully: When blending hot soup, do it in small batches to avoid any spills. Cover the blender with a towel for extra safety.
- Season Gradually: Taste the soup after blending and season with salt and pepper slowly. It’s easier to add more seasoning than to take it out.
- Serve Immediately: This soup tastes best when served hot right after it’s made. The flavors are freshest, and the texture is perfect.
🎚 How To Store Leftovers
- Refrigerate: Cool leftovers tomato soup to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool leftovers tomato soup, then freeze it in a container for up to 3 months. Thaw in the fridge overnight before reheating.
🥵How To Reheat Leftovers
- In The Microwave: Place leftovers tomato soup in a microwave-safe bowl, cover, and heat for 2-3 minutes, stirring halfway.
- On The Stove: Pour leftovers tomato soup into a saucepan and heat on medium, stirring occasionally, for 5-7 minutes.
🥗What To Serve With Tomato Soup?
This creamy tomato soup pairs well with crunchy croutons, a warm grilled cheese sandwich, a fresh green salad, or a slice of crusty bread. It can also be served alongside garlic bread, a simple baguette, or a cheesy quesadilla for a tasty dinner.
FAQ’S:
How Do I Prevent The Soup From Becoming Too Watery?
If the soup is too watery, simmer it on the stove for a few extra minutes to reduce and thicken it. You can also blend in a small amount of cooked potato for added thickness.
How Do I Make Tomato Soup Less Oily?
If the soup is too oily, skim off any excess oil from the surface. You can also reduce the amount of olive oil used during roasting.
What If My Roasted Tomatoes Are Too Dry?
If the tomatoes are too dry, they might have been roasted too long. Keep an eye on them during roasting, and if they start to dry out, reduce the roasting time or add a bit more olive oil.
Can I Use Canned Tomatoes Instead Of Fresh?
Yes, you can use canned tomatoes. Choose whole or diced tomatoes in their juice. Drain them before adding to the roasting tray for a similar flavor, though fresh tomatoes offer a brighter taste.
Jamie Oliver Tomato Soup Nutrition Facts
Serving Size: 1 cup (240 ml)
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 500mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 3g
More Jamie Oliver Recipe:
- Jamie Oliver Satay Chicken 30 Minutes Meals
- Jamie Oliver Butternut Squash Curry 30 Minute Meals
- Jamie Oliver Vegetable Lasagne 30 Minute Meals
- Jamie Oliver Chicken And Leek Pie 30 Minutes Meals
Jamie Oliver Tomato Soup 30 Minute Meals
Description
Jamie Oliver’s Tomato Soup is made with ripe cherry tomatoes, large tomatoes, chilli, garlic, onions, balsamic vinegar, basil, and crème fraîche. This tasty recipe creates a hearty dinner in about 30 minutes and serves 4 people.
Ingredients
Instructions
- Preheat the oven: Turn your oven on to 220°C/425°F/gas 7.
- Prepare the tomatoes: Pull the tomatoes off the vines, keeping some of their green tops. Quarter the larger tomatoes and place all the tomatoes in a roasting tray. Drizzle with a good amount of olive oil, and season with sea salt and black pepper. Halve and deseed the red chilli, then add it to the tray along with the peeled garlic cloves. Toss everything together, and place on the top shelf of the oven to roast for 12-15 minutes.
- Cook the onions: While the tomatoes are roasting, peel and roughly chop the onions. Sauté them in a large saucepan with a good drizzle of olive oil and a pinch of salt over medium heat, stirring occasionally, until softened.
- Add balsamic vinegar: Stir in the balsamic vinegar with the softened onions, allowing it to cook away and reduce down.
- Combine and blend: Remove the roasted tomatoes from the oven and add them to the pan of onions. Mix well. In batches, carefully pour the mixture into a blender, adding most of the basil, and blend to a fairly rustic consistency. Pour the blended mixture into a large pan or serving bowl.
- Season and serve: Once all the soup is blended, give it a good mix and season to taste. Top each serving with a dollop of crème fraîche, a few basil leaves, and a drizzle of extra virgin olive oil. Serve hot, ideally with chunky croutons.
Notes
- Use Fresh Tomatoes: For the best flavor, use ripe and fresh cherry tomatoes. They add natural sweetness and richness to the soup.
- Roast at High Heat: Roasting the tomatoes at a high temperature brings out their natural sugars and deepens the flavor. Don’t skip this step!
- Blend Carefully: When blending hot soup, do it in small batches to avoid any spills. Cover the blender with a towel for extra safety.
- Season Gradually: Taste the soup after blending and season with salt and pepper slowly. It’s easier to add more seasoning than to take it out.
- Serve Immediately: This soup tastes best when served hot right after it’s made. The flavors are freshest, and the texture is perfect.
Jamie Oliver Tomato Soup 30 Minute Meals