Jamie Oliver’s tomato soup isn’t just any tomato soup. It’s warm, bold and refreshingly simple. everything you want in a bowl of comfort. Unlike the bland, watery versions many of us grew up with, this one has depth. It’s creamy without being heavy. Velvety but still with a hint of texture. And that punch of roasted tomato flavor? Incredible.
Jamie’s take leans into fresh ingredients and lets them shine. No weird thickeners. No shortcuts. It’s one of those recipes that makes you realize just how good tomatoes can be when they’re treated right.
Jamie Oliver Tomato Soup Recipe
Ingredients Needed
Here’s what you’ll want to have on hand:
- Fresh ripe tomatoes (about 1.5 kg) – Heirloom or vine-ripened are ideal
- 1 large carrot – Peeled and chopped
- 2 celery sticks – Trimmed and chopped
- 1 large onion – Peeled and diced
- 2 cloves of garlic – Crushed
- Olive oil – Good quality makes a difference
- A small bunch of fresh basil. Stalks and all
- 1 litre of vegetable stock. Homemade if you’re feeling ambitious
- Salt and pepper – To taste
- Optional: a splash of red wine vinegar or balsamic to brighten the flavor
Jamie sometimes throws in a bit of butter at the end for richness. Totally up to you.
Equipment Needed
You don’t need a fancy kitchen to make this soup. Just the basics:
- A large soup pot or saucepan. Big enough to hold all your veg and stock
- Chopping board & sharp knife. For all the slicing and dicing
- Blender or immersion stick blender. For that smooth, velvety finish
- Wooden spoon. Or whatever you like stirring with
- Ladle – Optional but helpful when serving
If you have a fine sieve and want ultra-smooth soup, go for it. Otherwise, rustic works too.
How To Make Jamie Oliver’s Tomato Soup
This is where the magic happens. The steps are simple but the flavors build in layers.
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Prep your veg.
Chop up your onions, carrots and celery. Smash the garlic. Keep it rustic-it all gets blended later.
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Sweat it out.
In a big pot, heat a glug of olive oil over medium heat. Toss in the onions, carrots, celery and garlic. Let them soften for about 10-15 minutes. You want everything tender but not browned.
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Add the tomatoes and basil stalks.
Roughly chop the tomatoes and throw them in. Add the basil stalks (save the leaves for later). Cook it all down for about 10 minutes until the tomatoes start breaking apart and smelling amazing.
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Pour in the stock.
Add your veg stock and bring everything to a gentle boil. Lower the heat and simmer for about 15-20 minutes. This is where all the flavors get cozy together.
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Blend it up.
Remove from heat. Use a stick blender or pour it into a countertop blender (carefully-hot liquids!). Blitz until smooth. Want it smoother? Push it through a sieve.
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Finish with flair.
Stir in some torn basil leaves. Season with salt and pepper. Add a dash of vinegar if the soup needs a little brightness. A knob of butter here will round things out beautifully.
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Serve.
Pour into bowls, swirl in cream if you like, top with croutons, a drizzle of olive oil or a bit more basil. Done.
What I Learnt
Making Jamie Oliver’s tomato soup taught me that simple doesn’t mean boring. It’s actually the opposite. When you start with fresh ingredients and give them time, the flavor takes care of itself.
I also realized how important it is not to rush the veg at the start. Letting them sweat gently builds the base. Roasted tomatoes or even a splash of vinegar at the end makes a big difference. And blending? It transforms chunky veg into this rich, luxurious texture without adding cream or flour.
It’s also super forgiving. Add chili for heat. Or roast the tomatoes first for a smoky layer. It’s the kind of recipe you can build on once you understand the rhythm.
Recipe Tweaks For Jamie Oliver’s Tomato Soup
Jamie’s tomato soup is already a beauty-rustic, rich and just the right amount of zing. But like any good recipe, there’s always room to play.
1. Roast the Tomatoes
Start here. Instead of using tinned or raw tomatoes, try roasting fresh ones first. Slice them in half, drizzle with olive oil, scatter some garlic and fresh thyme and roast until they’re blistered and sweet. This amps up the flavor, giving the soup a deeper, almost smoky edge.
2. Add a Veggie Base
Jamie keeps it simple with onions and garlic. But throw in some finely chopped carrots and celery. Let them sweat down before adding tomatoes. They add natural sweetness and body to the soup, no sugar needed.
3. Spice it Up (Gently)
A pinch of smoked paprika or a tiny hit of chili flakes can transform the vibe of this soup. Don’t go overboard-it’s not a chili. but just enough to make it interesting.
4. Swap the Cream
Jamie sometimes finishes the soup with cream or crème fraîche. For a lighter, tangy finish, stir in a spoonful of Greek yogurt or even a splash of coconut milk if you’re feeling adventurous. It brings richness without overpowering the tomato flavor.
5. Blitz & Strain
Want that ultra-smooth, restaurant-style finish? After blending, push the soup through a fine sieve. It takes a few extra minutes but results in a silky texture that’s totally worth it.
Storage Tips For Leftovers
Tomato soup is one of those magical dishes that gets better after a day or two. Here’s how to treat it right:
Cool Before Storing
Let the soup cool at room temp (no more than 2 hours) before refrigerating. Pouring hot soup into the fridge can mess with the temperature and affect everything else in there.
Fridge Life
In a sealed container, it’ll last 3-4 days easily. Just give it a good stir before reheating as some separation might happen.
Freezer Friendly
Tomato soup freezes beautifully. Portion it out in freezer-safe containers or resealable bags (lay them flat to save space). It’ll keep for up to 3 months. Just avoid freezing if you’ve already added dairy-cream or yogurt can split. If you’re planning ahead, freeze the base before adding any cream and stir it in fresh when reheating.
Reheat Gently
Always reheat low and slow, preferably on the stovetop. If using a microwave, stop and stir every minute or so to keep the texture smooth.
What To Eat With Jamie Oliver’s Tomato Soup?
Let’s be real-tomato soup is nothing without a sidekick. Here are some ideas that turn a bowl into a proper meal.
1. Grilled Cheese, of Course
But not just any grilled cheese. Use sourdough or ciabatta, stuff it with sharp cheddar, maybe a little mozzarella and brush the outside with garlic butter before grilling. You want golden, gooey and crunchy all at once.
2. Crouton Heaven
Make your own croutons. Cube up some stale bread, toss with olive oil, garlic powder and a bit of rosemary and toast until golden. Float them on top of your soup for crunch in every spoonful.
3. Fresh Salad on the Side
Try a peppery arugula salad with lemon dressing. The brightness cuts through the richness of the soup and adds a bit of variety to the meal.
4. Roasted Veggie Toast
Top toast with roasted peppers, zucchini or eggplant. Add a smear of goat cheese or pesto. Eat it alongside or dunk it straight in.
5. Savory Scones or Biscuits
A warm, cheesy scone? Yes, please. These are especially good if you’re skipping bread and want something that feels a little more special.
FAQs
What Ingredients Are Needed For Jamie Oliver’s Tomato Soup?
You’ll need tomatoes, onions, garlic, olive oil, vegetable stock, salt, and pepper. Optional additions include fresh basil or cream.
How Long Does Jamie Oliver’s Tomato Soup Take To Make?
It takes about 30 minutes to prepare and cook, making it a quick and easy dish.
Can I Make Jamie Oliver’s Tomato Soup In Advance?
Yes, the soup can be made ahead of time and stored in the fridge for up to 3 days. You can also freeze it for longer storage.
