ROAST TOMATO & BREAD SOUP
This is inspired by that Italian classic papa al pomodoro, a super-simple, rustic soup that celebrates the wonderful flavour of ripe seasonal tomatoes.
Provided by Jamie Oliver
Categories Jamie's cook and save Vegetables Dinner Party Gorgeous Winter Soups Italian Bread Tomato
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Halve the tomatoes and place cut-side up in a large roasting tray.
- Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.
- Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
- Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
- Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
- Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
- Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.
- Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
- Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.
Nutrition Facts : Calories 229 calories, Fat 5.5 g fat, SaturatedFat 0.9 g saturated fat, Protein 9.1 g protein, Carbohydrate 38.1 g carbohydrate, Sugar 13.7 g sugar, Sodium 1.1 g salt, Fiber 5.5 g fibre
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.
Provided by Wendys Kitchen
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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
JAMIE OLIVER'S SPICY TOMATO SOUP
Jamie's delicious tomato soup is made easy with the help of a jar of pasta sauce - easy! This soup is also freezable.
Provided by English_Rose
Categories Onions
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
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