Description
Jamie Oliver’s 30-Minute Tomato Soup brings Italian countryside comfort to your kitchen with minimal effort. Robust flavors and quick preparation make this soul-warming recipe a weeknight champion for hungry families seeking delicious, hearty meals.
Ingredients
Scale
Main Ingredients:
- 1 kg cherry tomatoes, on the vine
- 4 large tomatoes
- 2 ripe avocados
- 2 small red onions
- 1 ciabatta loaf
Produce and Herbs:
- 1 red chili
- 1–2 red chilies
- 4 garlic cloves
- A small bunch of basil
- A handful of mixed-color cherry tomatoes
- A handful of fresh coriander
- ½ fennel bulb
- 1 carrot
- ½ cucumber
- 2 limes
Condiments, Spices, and Other Ingredients:
- 4 tablespoons balsamic vinegar
- Olive oil
- Extra virgin olive oil
- Sea salt
- Black pepper
- Crème fraîche, for serving
- ½ pack of grissini or breadsticks (125 grams)
- 1 tin of pitted prunes (290 grams)
- 100 grams plain flour
- 50 grams soft dark brown sugar
- 50 grams unsalted butter, room temperature
- 1 teaspoon ground ginger
- ½ teaspoon bicarbonate of soda
- 1 egg
- 75 milliliters milk
- Golden syrup, for serving
Instructions
- Gather all necessary equipment: large saucepan, roasting tray, food processor with standard blade, and preheat the oven to 220°C (425°F).
- Prepare tomato medley by combining various tomato varieties, red chili, and garlic cloves on a roasting tray. Drizzle generously with olive oil and sprinkle with seasoning. Roast for 12-15 minutes until edges caramelize and vegetables soften.
- Craft rustic croutons by tearing ciabatta loaf into 8 uneven chunks. Coat with olive oil and a delicate pinch of salt. Position on the bottom oven shelf to crisp simultaneously with tomatoes.
- In the saucepan, gently sauté finely chopped red onions with olive oil and a touch of salt. Introduce balsamic vinegar and allow liquid to reduce, creating an intense, sweet-tangy base.
- Transfer roasted tomatoes from the oven directly into the onion mixture. Carefully blend ingredients in batches, incorporating fresh basil leaves for aromatic depth.
- Plate the soup with a luxurious dollop of crème fraîche, scattered fresh basil leaves, and a refined drizzle of extra virgin olive oil. Accompany with crisp, golden croutons.
- Prepare a vibrant avocado salsa by mashing ripe avocados and combining with chopped cherry tomatoes, minced chilies, and fresh coriander. Enhance with zesty lime juice and a pinch of salt.
- Assemble an accompanying vegetable platter featuring thinly sliced fennel, crisp carrots, and refreshing cucumber alongside delicate grissini breadsticks.
- Create a quick dessert by blending flour, sugar, butter, ground ginger, and bicarbonate of soda in the food processor. Incorporate egg and milk until smooth. Distribute mixture into 4 microwave-safe cups, placing prunes at the base.
- Microwave the dessert cups for 6 minutes until perfectly set. Serve warm, drizzled with golden syrup and a dollop of crème fraîche for indulgent finishing touch.
Notes
- Roast cherry and heirloom tomatoes slowly to caramelize natural sugars and develop rich, complex flavor layers.
- Blend soup in small batches to achieve silky-smooth texture without overwhelming kitchen equipment.
- Tear ciabatta bread by hand for rustic, uneven croutons that crisp dramatically when baked.
- Drizzle balsamic vinegar creates tangy counterpoint to sweet roasted tomato base.
- Fresh basil provides bright, herbaceous finish that cuts through soup’s deep richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 50 mg