Jamie Oliver Tomato Soup 30 Minute Meals

Cold evening. Rain tapped on the kitchen window, and I found myself elbow-deep in tomatoes—ripe ones, some a little squishier than I’d planned, but perfect. That’s how this started. Jamie Oliver Tomato Soup 30 Minute Meals. Roasted garlic. Sweet cherry tomatoes that nearly burst when you squeeze them. A bit of balsamic for the drama. I’d forgotten how much I love making soup from scratch. It’s honest. It’s warm. It clings to your spoon in the best way. (inspired by Jamie Oliver)

Ingredients You’ll Need:

For the soup itself:

• 1kg cherry tomatoes (get a mix of red and yellow if you’re lucky)
• 4 big, imperfect tomatoes
• One fresh red chilli
• 4 garlic cloves, peeled
• 2 small red onions
• 4 tbsp balsamic vinegar
• Olive oil, the good kind
• Sea salt
• Black pepper

For topping:

• Basil (a handful or so)
• Crème fraîche (be generous)

How To Make Jamie Oliver Tomato Soup 30 Minute Meals

1. Start by flicking the oven on—220°C or whatever your oven calls 425°F. Gas mark 7 if you’re into that. Grab your roasting tray. Tomatoes go in. All of them. Pull them off the vines with your fingers, leave some of the green bits if they look pretty. Quarter the big ones. Drench the whole thing with olive oil. Salt and pepper until it smells like something you want to lick.
2. Chilli? Halve it. Chuck it in. Garlic? Don’t fuss. Just peel and throw. Now toss the tray like you mean it, and into the oven it goes. Top shelf. Give it about 13 minutes, but don’t wander too far.
3. While that’s happening, peel and chop your red onions. No tears if you’ve done it enough. Into a saucepan with olive oil. Medium heat. Let them slump and melt a little. Add a pinch of salt. Don’t rush it.
4. Then splash in that balsamic. Not a drizzle. A splash. Stir it and watch it darken and gloss up. Smells like it means business.
5. Once your tomatoes are wrinkled and maybe a little singed around the edges (yes please), tip the whole tray—juices, chilli, garlic—into the pan with your onions. Mix it up.
6. Now comes the messy bit. Blend it. In batches. It’s hot, so don’t be heroic. Add in most of the basil when you do. Not all. Save a few leaves for the end. Blitz until it looks like something you’d see in a Tuscan kitchen. Rustic, not baby food.
7. Back in the pot it goes. Stir. Taste. Add salt, or not. Pepper if you like a bite. Ladle it into bowls, drop a blob of crème fraîche in the middle, tear some basil on top, and finish with a swirl of olive oil that glints.

Why I Love This Recipe

I didn’t plan on making it. It was a Wednesday. I had work emails I wasn’t answering. But something about roasting a tray full of tomatoes—watching them collapse—felt like therapy. My partner asked what smelled so damn good. I said, “Jamie.” We ate it on the couch, bowls in laps. And it tasted like home.

Recipe Tips

• Don’t skip the roast. That’s the soul of it.
• If your chilli is tiny but mean, maybe use half.
• Basil—don’t bother chopping. Tear it with your hands.
• Crème fraîche is lovely. But if all you’ve got is Greek yogurt or cream, you’re still winning.
• This soup isn’t precious. It forgives you. Add roasted peppers or a tired carrot if that’s what’s in the fridge.

How To Store This Jamie Oliver Tomato Soup 30 Minute Meals

• Room Temp: Let it cool a bit. Then tuck it away. But don’t forget it out overnight. Trust me.
• In the Fridge 3 days. Maybe 4 if you’re lucky. Reheat gently.
• Freezer: Yes. Pour into containers and freeze flat if you want to save space. Label it something fun.
• Reheating Microwave works. Or stove—medium heat, stir now and then. Don’t boil it into oblivion.

A Few Real Questions People Ask

Can I make it without a blender?
Yep. Use a potato masher. Embrace the texture.

Is this okay for vegans?
Of course. Just skip the crème fraîche or use a dairy-free version.

Can I add something else to bulk it up?
Roasted carrots. Red pepper. Even cooked lentils. It’s your pot.

What if I hate spicy food?
Lose the chilli. Add paprika for warmth without the kick.

Nutrition Facts (per serving)

• 130 calories
• 15g carbs
• 3g protein
• 7g fat
• 8g sugar
• 4g fibre
• 300mg sodium

Try More 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