Best Jamie Olivers Spicy Tomato Soup Recipes

Jamie Oliver's Spicy Tomato Soup image

Provided by English_Rose

Categories Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups tomato and chili pasta sauce
1 onion, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 ounce fresh cilantro, leaves picked, stalks finely chopped
1 tablespoon olive oil
1 1/2 lbs ripe tomatoes
4 cups chicken broth or 4 cups vegetable broth
salt & freshly ground black pepper

Steps:

Put the onion, garlic, carrot and cilantro stalks into a large pot with the olive oil. Cover and cook gently for 10 mins, stirring regularly to prevent colouring.
Meanwhile, drop the tomatoes into boiling water for a minute or two. Take them out, run them under the cold tap, then pinch the skins off, discard, and roughly chop the flesh. Add to the pan with broth and pasta sauce. Simmer for another 20 mins with the lid on.
Whiz your soup in a blender, then pour it back in the pan and season well. Serve with a sprinkling of cilantroleaves and a few chopped chili peppers if you dare!

Jamie Oliver's Tomato Soup Recipe image

Provided by Wendys Kitchen

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

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 teaspoon red wine vinegar
2 egg yolks
1 kg super ripe tomatoes
2 pints chicken stock or 2 pints vegetable stock
sea salt & freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 252.6, Fat 13.8, SaturatedFat 6.8, Cholesterol 132.4, Sodium 379.4, Carbohydrate 23.7, Fiber 3.8, Sugar 12.3, Protein 10.4