I remember the first time I made Jamie Oliver’s tomato soup. I was in college, living in a small apartment with a tiny kitchen. My mom had always made a version of tomato soup, but it was never quite like this. Jamie’s version felt like a warm hug. The flavor was rich, comforting, and so fresh it almost felt like I was tasting tomatoes for the first time. The recipe struck me as simple, yet each ingredient worked together in a way that made the dish feel sophisticated. That moment sparked my love for cooking, and I haven’t looked back since.
Tomato soup is the quintessential comfort food for so many, and Jamie Oliver’s recipe elevates it to a whole new level. It’s easy to make, and it truly captures the deep, complex flavors of tomatoes, balancing sweetness and acidity. Plus, it’s perfect for chilly days or when you need a simple yet satisfying meal.
Jamie Oliver’s Tomato Soup Recipe
Jamie’s version of tomato soup stands out because it skips the over-processed canned varieties and goes straight for fresh, flavorful ingredients. What makes it so amazing is its emphasis on the natural sweetness of ripe tomatoes, brought out through roasting and simmering. The secret? A touch of garlic, onion, and basil to complement the tomatoes without overwhelming them. Here’s how you can recreate this soup that I now make at least once a month.
Ingredients Needed
- Fresh tomatoes – The star of the show! Use ripe, juicy ones like plum or vine tomatoes for the best flavor.
- Olive oil – Helps roast the tomatoes and brings out their natural sweetness.
- Garlic – A couple of cloves to give the soup that depth of flavor.
- Onion – For a mild sweetness that balances the acidity of the tomatoes.
- Basil – Fresh basil adds a herbaceous note that complements the tomatoes beautifully.
- Vegetable stock – Adds richness and helps thicken the soup without overpowering it.
- Salt and pepper – Just a pinch of each to bring everything together.
- A splash of balsamic vinegar – Optional, but this adds a little tang and rounds out the flavors.
How To Make Jamie Oliver’s Tomato Soup
- Preheat the oven to 180°C (350°F). While it’s heating up, chop your tomatoes in half and place them on a baking tray.
- Peel and smash the garlic cloves with the back of a knife and scatter them over the tomatoes. Drizzle everything with olive oil and season with salt and pepper.
- Roast in the oven for 40 minutes. This step is key! Roasting brings out the sweetness in the tomatoes and gives them a rich, caramelized flavor.
- While the tomatoes are roasting, chop the onion and sauté it in a large pot with a bit of olive oil until soft.
- Once the tomatoes are done, add them to the pot with the onions. Pour in vegetable stock, just enough to cover the tomatoes, and simmer for 10 minutes.
- Blend everything with a hand blender or in a regular blender until smooth. If you want a chunkier soup, blend it less.
- Add a splash of balsamic vinegar for a hint of acidity and season to taste with salt and pepper.
- Stir in some fresh basil, then serve hot with a drizzle of olive oil or a dollop of cream if you like.
Ingredient Science Spotlight
Each ingredient in Jamie’s tomato soup serves a specific purpose, and knowing why they work together makes the recipe even more impressive.
- Tomatoes: Rich in lycopene, tomatoes have antioxidant properties that fight off free radicals. Roasting the tomatoes concentrates their natural sugars, making the soup taste sweeter.
- Garlic: Known for its health benefits, garlic has antimicrobial properties. It also adds a savory depth that complements the brightness of the tomatoes.
- Basil: Fresh basil is not just for aroma-it has anti-inflammatory properties. It pairs perfectly with the tomatoes’ acidity, adding a sweet and earthy note.
- Balsamic vinegar: The sweetness and tanginess of balsamic vinegar balance the soup’s flavors, while adding complexity. It also helps to cut through the richness of the olive oil.
Each component doesn’t just contribute flavor-it plays an important role in creating that perfectly balanced soup.
Expert Tips
- Tomato selection: If you can’t find vine or plum tomatoes, any ripe, juicy tomatoes will do. The key is to use the ripest ones you can find because that’s where the flavor lies.
- Roasting time: Don’t rush the roasting process. The tomatoes should be slightly caramelized to bring out their sweetness.
- Blending: If you prefer a super smooth soup, blend until completely pureed. If you like a bit of texture, stop blending before it gets too smooth.
- Adjusting thickness: If the soup is too thick, simply add more vegetable stock until you reach your desired consistency.
Recipe Variations
- Spicy twist: Add a few red chili flakes or a dash of smoked paprika for heat.
- Creamy version: Stir in a bit of cream or coconut milk to make the soup velvety and rich.
- Roast vegetables: For a deeper flavor, throw in some roasted carrots or peppers along with the tomatoes.
- Vegan option: Skip the cream and use coconut or oat cream for a dairy-free version.
Final Words
This soup might seem simple on the surface, but there’s so much going on in each spoonful. Roasting the tomatoes enhances their natural sweetness while the garlic and onion create a base that builds complexity. The fresh basil and a splash of balsamic vinegar elevate the soup, making it more than just a bowl of pureed vegetables. It’s an experience-warm, comforting, and soul-satisfying.
Making it feels like a personal ritual, each time fine-tuning the flavors to suit my mood. Whether you’re enjoying it on a rainy day or serving it to friends, this soup will never disappoint.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Tomato Soup?
You need ripe tomatoes, olive oil, onions, garlic, vegetable stock, a little sugar, and fresh basil.
Can I Make Jamie Oliver’s Tomato Soup Ahead Of Time?
Yes! You can make the soup in advance and store it in the fridge for a few days or freeze it for later.
How Can I Make The Soup Creamier?
To make it creamier, blend the soup longer or stir in some cream or milk after cooking.