Jamie Oliver's Tomato Soup Recipe
I had to post this as it is our favourite tomato soup recipe and it is not on the site. I do not add the cream/egg yolks and vinegar and I also use tinned organic tomatoes.
I had to post this as it is our favourite tomato soup recipe and it is not on the site. I do not add the cream/egg yolks and vinegar and I also use tinned organic tomatoes.
- 2 egg yolks
- 1 teaspoon red wine vinegar
- sea salt & freshly ground black pepper
- 1 onion peeled & finely chopped
- 1 garlic clove peeled & finely chopped
- 1 carrot peeled & coarsely grated
- handful fresh basil leaves picked from stalks olive oil
- 6 tablespoons double cream
- 1 kg super ripe tomatoes
- 2 pints chicken stock or 2 pints vegetable stock
- Carbohydrate 5.21425782558914 g
- Cholesterol 135.458124974159 mg
- Fat 10.5793749930211 g
- Fiber 0.910250005126 g
- Protein 2.29753124961333 g
- Saturated Fat 5.96870999565573 g
- Serving Size 1 1 -6 serving(s) (325g)
- Sodium 63.1161536278615 mg
- Sugar 4.30400782046314 g
- Trans Fat 0.534529999640117 g
- Calories 123 calories
Step-by-step
- Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil.
- Cover the pan and simmer gently without colouring for 20 minutes, stirring every couple of minutes.
- Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side.
- While the vegetables are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh.
- Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on.
- Leave to cool a little then puree the soup in a liquidiser.
- Put back into pan, bring back to a simmer and season carefully with salt & pepper.
- Just before serving whisk in the cream mixture, but do not let it return to the boil.
- Serve straight away sprinkled with a few torn up basil leaves.
My Go-To Comfort Food: Jamie Oliver's Tomato Soup
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want is to spend hours in the kitchen. That's why I rely heavily on simple, yet flavorful recipes that don't compromise on taste or nutrition. And Jamie Oliver's Tomato Soup recipe has become a staple in our household. It's incredibly easy to make, requires minimal ingredients, and tastes absolutely divine.
This isn't just any tomato soup; it's a warm hug in a bowl, a comforting classic that never fails to satisfy. The sweetness of the ripe tomatoes, the subtle earthiness of the carrots and onions, and the aromatic basil combine to create a symphony of flavors that dance on your palate. What sets this recipe apart for me is its simplicity. No complicated techniques, no obscure ingredients – just fresh, wholesome produce transformed into a culinary masterpiece.
I often adapt the recipe to suit my preferences and the ingredients I have on hand. For instance, I typically use canned organic tomatoes, saving me the time and effort of peeling fresh ones. And while the original recipe calls for cream, vinegar, and egg yolks, I usually skip those, preferring a lighter, purer tomato flavor. This makes it a perfect option for those watching their cholesterol or simply craving a less rich soup.
The beauty of this recipe lies in its versatility. It's perfect for a quick weeknight dinner, a cozy lunch, or even a light appetizer. I often serve it with crusty bread for dipping, enhancing the overall experience. The vibrant red color of the soup itself is incredibly inviting, instantly brightening up even the dreariest of days. And the aroma while it simmers is enough to make anyone's mouth water, promising a delicious culinary adventure.
Beyond its delicious taste and ease of preparation, this soup also offers a great nutritional punch. Tomatoes are packed with antioxidants and vitamins, beneficial for overall health and well-being. The addition of carrots and onions adds further nutritional value, enriching the soup with essential vitamins and minerals. It's a meal that nourishes the body and soul.
Making this soup is an act of self-care, a small moment of peace in the midst of a busy schedule. The process of chopping vegetables, simmering the soup, and the final blending creates a meditative rhythm, a welcome break from the usual hustle and bustle of daily life. It's a reminder to slow down, to savor the simple pleasures, and to nourish myself and my family with wholesome, delicious food.
So, if you're looking for a quick, easy, and incredibly flavorful soup recipe that's perfect for any occasion, I highly recommend giving Jamie Oliver's Tomato Soup a try. It's a true crowd-pleaser and a testament to the power of simple ingredients, expertly combined. You won't be disappointed!
Ingredients I typically use (adjust quantities based on your needs):
- 1 large onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 large carrot, peeled and coarsely grated
- Handful of fresh basil leaves (stalks included)
- Olive oil
- 1 (28-ounce) can organic crushed tomatoes
- About 4 cups vegetable or chicken broth
- Salt and freshly ground black pepper to taste
