This easy and hearty roasted tomato & white bean soup by Jamie Oliver is a comforting, flavorful meal that’s perfect for a quick lunch or dinner. Packed with ripe tomatoes, creamy beans, and crispy potatoes, it’s a nutritious dish you can customize with the ingredients you have on hand.
Ingredients Needed
- 1 red onion
- 1½ kg (3.3 lbs) ripe tomatoes, on the vine
- 4 cloves of garlic
- Olive oil
- 3 leftover or pre-roasted jacket potatoes (about 750g / 1.65 lbs)
- 1 x vegetable stock cube
- 3 x 400g (14 oz) tins of haricot beans
- 1 tablespoon runny honey
- 80g (2.8 oz) mature Cheddar cheese
How To Make Roasted Tomato & White Bean Soup
- Preheat the oven: Preheat your oven to 180°C (350°F), or gas mark 4.
- Prepare the tomatoes and onion: Peel and cut the onion into wedges. Halve the tomatoes and place them in an ovenproof casserole pan along with the garlic cloves and tomato vines (for extra flavor). Drizzle with 2 tablespoons of olive oil, then season with sea salt and cracked black pepper. Roast for 45 minutes, or until soft and collapsed.
- Prepare the potatoes: Meanwhile, chop the jacket potatoes into bite-sized pieces, skin on them, and spread them on a baking tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 30 minutes (or until crispy and golden). Set aside.
- Blend the soup: Once the tomatoes are done, remove the vines and place the pan on high heat. Crumble in the stock cube, add 500ml (2 cups) of water, and bring to a simmer for 5 minutes. Blitz with a stick blender until smooth and silky.
- Add the beans and honey: Drain the beans, reserving some of their juice. Add the beans to the soup, stirring in some of the reserved juice if it’s too thick. Stir in the honey, season with salt and pepper, and cook for another 5 minutes.
- Serve: Divide the soup into bowls, top with the crispy potatoes, and grate the Cheddar cheese generously on top.
Recipe Tips
- Roast the tomatoes and garlic well: Make sure the tomatoes and garlic are properly roasted to bring out their natural sweetness and deep flavor. Don’t rush this step.
- Use leftover jacket potatoes: If you have leftover potatoes, use them—they add texture and flavor to the soup. If not, roast fresh potatoes for a crispy topping.
- Don’t skip the honey: Adding honey balances the acidity of the tomatoes, giving the soup a lovely, mellow sweetness.
- Grate the cheese finely: Grating the Cheddar cheese finely will make it melt evenly and add a richer flavor when sprinkled on top.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature before placing it in an airtight container. Store in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat for 5-10 minutes, stirring occasionally until hot. Add a little water or bean juice if needed to adjust the consistency.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 475
- Total Fat: 13.5g
- Saturated Fat: 4.2g
- Total Carbohydrate: 74.2g
- Dietary Fiber: 14.3g
- Sugars: 16g
- Protein: 19.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Spinach & Dill Soup
- Jamie Oliver French Onion Soup
- Jamie Oliver Fragrant Spicy Fish Soup
- Jamie Oliver Pearl Barley And Cavolo Nero Soup
Jamie Oliver Roasted Tomato & White Bean Soup
Description
This easy and hearty roasted tomato & white bean soup by Jamie Oliver is a comforting, flavorful meal that’s perfect for a quick lunch or dinner. Packed with ripe tomatoes, creamy beans, and crispy potatoes, it’s a nutritious dish you can customize with the ingredients you have on hand.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F), or gas mark 4.
- Prepare the tomatoes and onion: Peel and cut the onion into wedges. Halve the tomatoes and place them in an ovenproof casserole pan along with the garlic cloves and tomato vines (for extra flavor). Drizzle with 2 tablespoons of olive oil, then season with sea salt and cracked black pepper. Roast for 45 minutes, or until soft and collapsed.
- Prepare the potatoes: Meanwhile, chop the jacket potatoes into bite-sized pieces, skin on them, and spread them on a baking tray. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 30 minutes (or until crispy and golden). Set aside.
- Blend the soup: Once the tomatoes are done, remove the vines and place the pan on high heat. Crumble in the stock cube, add 500ml (2 cups) of water, and bring to a simmer for 5 minutes. Blitz with a stick blender until smooth and silky.
- Add the beans and honey: Drain the beans, reserving some of their juice. Add the beans to the soup, stirring in some of the reserved juice if it’s too thick. Stir in the honey, season with salt and pepper, and cook for another 5 minutes.
- Serve: Divide the soup into bowls, top with the crispy potatoes, and grate the Cheddar cheese generously on top.
Notes
- Roast the tomatoes and garlic well: Make sure the tomatoes and garlic are properly roasted to bring out their natural sweetness and deep flavor. Don’t rush this step.
- Use leftover jacket potatoes: If you have leftover potatoes, use them—they add texture and flavor to the soup. If not, roast fresh potatoes for a crispy topping.
- Don’t skip the honey: Adding honey balances the acidity of the tomatoes, giving the soup a lovely, mellow sweetness.
- Grate the cheese finely: Grating the Cheddar cheese finely will make it melt evenly and add a richer flavor when sprinkled on top.
Jamie Oliver Roasted Tomato & White Bean Soup