This easy and delicious roasted tomato soup by Jamie Oliver is a simple yet flavorful dish. With creamy tomatoes, a touch of fresh basil, and crispy charred ciabatta, it’s the perfect comfort meal. You can easily adapt it with any bread you have on hand for a quick, hearty meal.
Ingredients Needed
- 2kg / 4.4 lbs ripe tomatoes
- ½ a bulb of garlic
- 2 red onions
- 1 pinch of dried oregano
- Olive oil
- 1 liter / 4 cups organic vegetable stock
- A few sprigs of fresh basil
- 1 x 280g / 9.9 oz ciabatta loaf
- Red wine vinegar
- Extra virgin olive oil
How To Make Roasted Tomato Soup
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Prepare the tomatoes and vegetables: Halve the tomatoes and place them cut-side up in a large roasting tray. Break the garlic bulb into cloves. Peel and slice the onions into 3cm / 1.2-inch wedges, then scatter both into the tray.
- Season and roast: Sprinkle with oregano, season with sea salt and black pepper, then drizzle with olive oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Transfer to a pan: Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
- Add the stock and basil: Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
- Add ciabatta and simmer: Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
- Griddle the remaining ciabatta: Meanwhile, heat a griddle pan on high. Slice the remaining ciabatta and griddle until lightly charred on both sides.
- Add vinegar and blend: Add a splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
- Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil, and scatter with the remaining basil leaves. Serve the griddled ciabatta on the side.
Recipe Tips
- Use ripe tomatoes: The key to a sweet, flavorful soup is using perfectly ripe tomatoes. Overripe ones work great if you have them!
- Don’t skip the roasting: Roasting the tomatoes, garlic, and onions brings out their natural sweetness and deepens the flavor of the soup.
- Tear the bread into the soup: Tear the ciabatta into pieces instead of slicing it. This helps the bread soak up more flavor and thicken the soup.
- Char the ciabatta well: For the best crispy texture, griddle the ciabatta until it’s golden and slightly charred. This adds a smoky flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature, then transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. You can freeze it for up to 3 months. To thaw, place the soup in the fridge overnight, then reheat it on the stove when ready to serve.
- Reheat: Pour the soup into a pot and heat on medium heat for about 5-10 minutes, stirring occasionally, until it’s heated through.
Nutrition Facts
Serving Size: 1 cup (240ml)
- Calories: 229
- Total Fat: 5.5g
- Saturated Fat: 0.9g
- Total Carbohydrate: 38.1g
- Dietary Fiber: 5.5g
- Sugars: 13.7g
- Protein: 9.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Parsnip Soup
- Jamie Oliver Mulligatawny Soup
- Jamie Oliver Mussels Soup
- Jamie Oliver Minestrone Soup Recipe
Jamie Oliver Roasted Tomato Soup
Description
This easy and delicious roasted tomato soup by Jamie Oliver is a simple yet flavorful dish. With creamy tomatoes, a touch of fresh basil, and crispy charred ciabatta, it’s the perfect comfort meal. You can easily adapt it with any bread you have on hand for a quick, hearty meal.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/gas 6.
- Prepare the tomatoes and vegetables: Halve the tomatoes and place them cut-side up in a large roasting tray. Break the garlic bulb into cloves. Peel and slice the onions into 3cm / 1.2-inch wedges, then scatter both into the tray.
- Season and roast: Sprinkle with oregano, season with sea salt and black pepper, then drizzle with olive oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Transfer to a pan: Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
- Add the stock and basil: Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
- Add ciabatta and simmer: Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
- Griddle the remaining ciabatta: Meanwhile, heat a griddle pan on high. Slice the remaining ciabatta and griddle until lightly charred on both sides.
- Add vinegar and blend: Add a splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
- Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil, and scatter with the remaining basil leaves. Serve the griddled ciabatta on the side.
Notes
- Use ripe tomatoes: The key to a sweet, flavorful soup is using perfectly ripe tomatoes. Overripe ones work great if you have them!
- Don’t skip the roasting: Roasting the tomatoes, garlic, and onions brings out their natural sweetness and deepens the flavor of the soup.
- Tear the bread into the soup: Tear the ciabatta into pieces instead of slicing it. This helps the bread soak up more flavor and thicken the soup.
- Char the ciabatta well: For the best crispy texture, griddle the ciabatta until it’s golden and slightly charred. This adds a smoky flavor.
Jamie Oliver Roasted Tomato Soup