Jamie Oliver 5 Ingredients Baked Tomato Soup

There’s something incredibly comforting about a warm, hearty bowl of soup, and this Jamie Oliver 5 Ingredients Baked Tomato Soup is just that. It’s got a rich, savory flavor from roasted peppers and garlic, a rustic heartiness thanks to ciabatta, and a creamy ricotta topping that goes golden and crisp in the oven. I made this on a rainy afternoon and was blown away by how simple and satisfying it was—pure Mediterranean joy in a bowl. (inspired by Jamie Oliver).

Ingredients Needed

• 3 mixed-colour peppers, deseeded and chopped into 2cm chunks
• 3 cloves garlic, peeled and finely sliced
• 3 x 400g tins plum tomatoes
• 1 x 270g ciabatta loaf (stale), sliced 1cm thick
• 250g ricotta cheese

How To Make Jamie Oliver 5 Ingredients Baked Tomato Soup

1. Prep the Peppers: Preheat your oven to 180°C (350°F). In a large casserole pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped peppers with a good pinch of sea salt and black pepper. Cook on low heat for about 20 minutes until the peppers are soft and sweet, stirring regularly. Add a splash of water if they start to stick.
2. Add Garlic and Tomatoes: Stir in the garlic and cook for a minute. Then add the tomatoes—scrunch them with clean hands right into the pan. Fill two of the empty tins with water and pour that in. Bring everything to a boil.
3. Add Bread and Simmer: Stir in the ciabatta slices. Let them soak and break down a little to help thicken the soup.
4. Add Ricotta and Bake: Dollop ricotta over the top. Transfer the whole pan to the oven and bake for 25 minutes until golden and bubbling.
5. Season and Serve: Season to taste and serve hot, drizzled with extra virgin olive oil if you like.

Why I Love This Recipe

I made this soup on a chilly evening when I needed something cozy but quick. What amazed me was how flavorful it turned out with just five ingredients! The ricotta forms this lovely baked crust, and the ciabatta gives it a rustic texture. It was a hit with my family—and a brilliant way to use up stale bread!

Recipe Tips

• Use stale ciabatta: It soaks up the soup perfectly without going mushy.
• Cook peppers low and slow: Helps develop deeper flavor.
• Crush tomatoes by hand: More juice and texture!
• Add water gradually: To control how thick or thin the soup gets.
• Bake to golden: Those crispy edges are everything.

How To Store This Jamie Oliver 5 Ingredients Baked Tomato Soup

• At room temperature, only leave it out for 2 hours max.
• In the Fridge: Store in an airtight container for up to 3 days.
• In the Freezer: Freeze without the bread for up to 2 months. Add fresh bread when reheating.
• Reheating: Best done in the oven or on the stove until hot and bubbling.

FREQUENTLY ASKED QUESTIONS

• Can I use fresh tomatoes instead of canned?
  Totally! Just simmer a bit longer so they break down fully.
• Is there a vegan alternative to ricotta?
  Yes—try a plant-based ricotta or cashew cream.
• What if I don’t have ciabatta?
  Any stale rustic bread like sourdough works great.
• Can I add herbs?
  Absolutely—basil or oregano would be perfect.
• Can I make this ahead of time?
  Yep! Reheat in the oven to crisp it back up.

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