Jamie Oliver’s Ultimate Tomato Soup Recipe: A Bowl Of Comfort And Flavor

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Jamie Oliver’s Classic Tomato Soup

Ingredients:

1kg ripe tomatoes
1 onion, chopped
2 cloves of garlic, minced
1 tbsp olive oil
1 tsp sugar
500ml vegetable stock
Salt and pepper to taste

Tomato soup
Tomato soup

Steps:

Preheat oven to 200°C.
Cut the tomatoes in half and place on a baking tray, cut side up.
Sprinkle with sugar, salt, pepper, and drizzle with olive oil.
Roast in the oven for 30-40 minutes until caramelized.
In a large pot, sauté the onion and garlic in olive oil until softened.
Add the roasted tomatoes and vegetable stock to the pot.
Simmer for 20 minutes, then blend until smooth using a hand blender.
Season with salt and pepper to taste.
Serve hot with a drizzle of olive oil and crusty bread.

Jamie Oliver’s Spicy Tomato and Red Pepper Soup

Ingredients:

1kg ripe tomatoes
2 red bell peppers, roasted and peeled
1 onion, chopped
2 cloves of garlic, minced
1 tsp smoked paprika
1/2 tsp cayenne pepper
500ml vegetable stock
Salt and pepper to taste

Steps:

Preheat oven to 200°C.
Cut the tomatoes in half and place on a baking tray, cut side up.
Add the roasted red peppers to the tray.
Roast in the oven for 30-40 minutes until caramelized.
In a large pot, sauté the onion and garlic in olive oil until softened.
Add the roasted tomatoes and red peppers, smoked paprika, cayenne pepper, and vegetable stock to the pot.
Simmer for 20 minutes, then blend until smooth using a hand blender.
Season with salt and pepper to taste.
Serve hot with a dollop of sour cream and fresh herbs.

Jamie Oliver’s Tomato and Basil Pesto Soup

Ingredients:

1kg ripe tomatoes
1 onion, chopped
2 cloves of garlic, minced
1 tbsp olive oil
2 tbsp basil pesto
500ml vegetable stock
Salt and pepper to taste

Steps:

Preheat oven to 200°C.
Cut the tomatoes in half and place on a baking tray, cut side up.
Sprinkle with salt, pepper, and drizzle with olive oil.
Roast in the oven for 30-40 minutes until caramelized.
In a large pot, sauté the onion and garlic in olive oil until softened.
Add the roasted tomatoes and vegetable stock to the pot.
Simmer for 20 minutes, then blend until smooth using a hand blender.
Stir in the basil pesto and season with salt and pepper to taste.
Serve hot with a swirl of basil pesto on top and a sprinkle of parmesan cheese.