Jamie Oliver Tomato Soup

This soup reminds me of rainy Saturdays growing up — the kind where the windows were misted up and everything outside felt a bit grey, but the kitchen was warm and glowing. Mum would be at the stove, barely glancing at a recipe, and I’d be curled up near the radiator pretending to help. Tomato soup was one of the few meals she’d let simmer slowly while she chatted — no pressure, no stress, just easy comfort in a pot.

And that’s what this one is: familiar, unfussy, and endlessly tweakable. Jamie’s recipe is lovely as is, but honestly, once you make it a few times, you’ll start throwing in little extras like chilli flakes or a splash of cream without even thinking. It’s a perfect base — smooth and earthy with a mellow sweetness from the carrots and tomatoes, lifted by a bit of basil right at the end. It’s humble food, but made right, it feels like a hug.

Why You’ll Love It

• It’s made with stuff you probably already have knocking about
• Naturally vegetarian, but adaptable if you want to play
• Lovely for batch cooking — and it freezes like a champ
• Rich, sweet tomato flavour that actually tastes like real tomatoes
• Takes well to herbs, spices, or whatever your fridge throws at you
• Makes a cracking base for lasagne or pasta bakes

Ingredients

• 2 carrots
• 2 sticks celery
• 2 medium onions
• 2 cloves garlic
• 2 tbsp olive oil
• 2 organic reduced-salt stock cubes (veg or chicken)
• 2 x 400g tins of quality plum tomatoes
• 3 large ripe tomatoes
• ½ bunch fresh basil (about 15g)

How to Make It

Rough chop your veg (no need to be precious):

Peel and slice the carrots and onions, chop the celery, and slice the garlic. You’re going to blend it all later, so don’t worry about perfection here — just get it all prepped.

Soften the base:

Heat 2 tablespoons of olive oil in a big pot over medium. Toss in all your chopped veg and cook with the lid slightly ajar for about 10 to 15 minutes, stirring occasionally, until everything softens and starts smelling rich and sweet.

Build your broth:

Crumble the stock cubes into a jug and cover with 1.5 litres of boiling water. Give it a stir until dissolved — it’s okay if it’s a bit cloudy. That’s flavour.

Add your tomatoes — tinned and fresh:

Pour in the plum tomatoes and chuck in the fresh ones too — stalks and all if they’re still attached. Sounds weird, but Jamie’s right — they add a surprisingly lovely depth.

Let it simmer quietly:

Stir everything together, bring to a boil, then pop the lid on and reduce to a simmer. Let it gently bubble for about 10 minutes. Meanwhile, pick your basil leaves off the stems.

Blend and finish:

Take the pan off the heat. Toss in the basil leaves and season generously with salt and pepper. Blitz with a stick blender until it’s smooth — or a bit chunky if that’s your thing. Taste it. Adjust if needed.

Serve it simply or fancy:

Ladle into bowls and go plain, or top with cream, croutons, or a swirl of pesto. Toasted cheese sandwich on the side? Always.

Common Mistakes and How to Dodge Them

Why does it taste bland?
You probably need more salt — tomatoes need proper seasoning. A splash of balsamic or lemon juice can also brighten it up.

Can I skip the fresh tomatoes?
You can, but using both gives it a fuller flavour. If skipping, maybe add a spoonful of tomato purée to boost the depth.

It’s too thick — what now?
Just add a splash more stock or water until it’s how you like it. No drama.

Why is it a bit bitter?
That’s likely the stalks or underripe tomatoes. A small pinch of sugar smooths things out.

Storage and Reheating

• Fridge: Store in a sealed container for up to 4 days.
• Freezer: Cool it fully, then freeze in portions for up to 3 months.
• Microwave: Reheat in a bowl with a lid or plate on top, stirring halfway through.
• Stovetop: Warm gently on medium-low heat. Stir now and then and don’t let it boil too hard.

Frequently Asked Questions

Can I add cream to make it richer?
Absolutely. Stir in a splash of double cream or a spoonful of crème fraîche at the end.

Is this good cold like gazpacho?
Not really — it’s meant to be warm and cozy. But if you want a chilled soup, you’d need a totally different prep.

Can I use dried basil instead of fresh?
You can, but it won’t be the same. Fresh basil has a brightness that dried doesn’t.

What if I don’t have stock cubes?
Use liquid stock or even just water with a bit of seasoning. It’ll still be lovely.

Nutrition Facts (Per Serving)

• Calories: ~180
• Fat: 6g
• Carbs: 28g
• Protein: 4g
• Sodium: 700mg
• Sugar: 12g