Jamie Oliver 5 Ingredients Baked Tomato Soup is made with mixed-colour peppers, garlic, plum tomatoes, ciabatta loaf, and ricotta cheese. This hearty baked Tomato Soup recipe creates a warm and cozy dish perfect for a family meal. It takes about 1 hour to prepare and serves up to 6 people.
This Baked Tomato Soup Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 3 mixed-colour peppers, deseeded and chopped into 2cm chunks
- 3 cloves of garlic, peeled and finely sliced
- 3 x 400g tins of plum tomatoes
- 1 x 270g ciabatta loaf (stale), sliced 1cm thick
- 250g ricotta cheese
How To Make This Baked Tomato Soup:
- Preheat the oven: Set the oven to 180°C (350°F) to prepare for baking the soup.
- Cook the peppers: Heat 2 tablespoons of olive oil in a large casserole pan on medium heat. Add the chopped peppers, a pinch of sea salt, and black pepper, then cook for 20 minutes on low heat until the peppers are soft, stirring regularly. Add splashes of water if necessary.
- Add garlic and tomatoes: Add the sliced garlic to the pan and stir. Scrunch in the plum tomatoes with clean hands, breaking them down as you add them. Pour in 2 tins’ worth of water and bring the mixture to a boil.
- Stir in the bread: Add the ciabatta slices into the soup, stirring well so the bread absorbs the liquid and breaks down slightly.
- Add ricotta and bake: Spoon the ricotta cheese over the top of the soup, then transfer the pan to the oven. Bake for 25 minutes until the top is crisp and bubbling around the edges.
- Season and serve: Once baked, season the soup to taste. Divide it into warm bowls and drizzle with extra virgin olive oil if desired. Enjoy!
Recipe Tips
- Use stale ciabatta: Stale bread soaks up the soup without becoming too soggy, giving the perfect texture.
- Cook the peppers slowly: Let the peppers soften on low heat for 20 minutes to develop a sweet and rich flavor.
- Scrunch the tomatoes by hand: Crushing the tomatoes by hand releases more juice and gives the soup a thicker texture.
- Add water gradually: Pour in water slowly to control the thickness of the soup, adjusting to your preference.
- Bake until golden and crispy: Bake the soup until the top is crispy and bubbling for the best texture and flavor.
How To Store & Reheat Leftovers
Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the soup without the bread for up to 2 months. Add fresh bread and bake when reheating.
Reheating: Reheat in the oven or on the stove for best results, until hot and bubbling.
Nutrition Facts
- Calories: 288 kcal
- Fat: 12.8g
- Saturated Fat: 5.1g
- Protein: 12g
- Carbohydrates: 31.6g
- Sugars: 13.3g
- Salt: 0.8g
- Fibre: 4.8g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Mushroom Soup
- Jamie Oliver 5 Ingredients Marseilles Fish Soup
- Jamie Oliver 5 Ingredients Chicken Soup
- Jamie Oliver 5 Ingredients Green Gazpacho
Jamie Oliver 5 Ingredients Baked Tomato Soup
Description
Jamie Oliver 5 Ingredients Baked Tomato Soup is made with mixed-colour peppers, garlic, plum tomatoes, ciabatta loaf, and ricotta cheese. This hearty baked Tomato Soup recipe creates a warm and cozy dish perfect for a family meal. It takes about 1 hour to prepare and serves up to 6 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 180°C (350°F) to prepare for baking the soup.
- Cook the peppers: Heat 2 tablespoons of olive oil in a large casserole pan on medium heat. Add the chopped peppers, a pinch of sea salt, and black pepper, then cook for 20 minutes on low heat until the peppers are soft, stirring regularly. Add splashes of water if necessary.
- Add garlic and tomatoes: Add the sliced garlic to the pan and stir. Scrunch in the plum tomatoes with clean hands, breaking them down as you add them. Pour in 2 tins’ worth of water and bring the mixture to a boil.
- Stir in the bread: Add the ciabatta slices into the soup, stirring well so the bread absorbs the liquid and breaks down slightly.
- Add ricotta and bake: Spoon the ricotta cheese over the top of the soup, then transfer the pan to the oven. Bake for 25 minutes until the top is crisp and bubbling around the edges.
- Season and serve: Once baked, season the soup to taste. Divide it into warm bowls and drizzle with extra virgin olive oil if desired. Enjoy!
Notes
- Use stale ciabatta: Stale bread soaks up the soup without becoming too soggy, giving the perfect texture.
- Cook the peppers slowly: Let the peppers soften on low heat for 20 minutes to develop a sweet and rich flavor.
- Scrunch the tomatoes by hand: Crushing the tomatoes by hand releases more juice and gives the soup a thicker texture.
- Add water gradually: Pour in water slowly to control the thickness of the soup, adjusting to your preference.
- Bake until golden and crispy: Bake the soup until the top is crispy and bubbling for the best texture and flavor.