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How to make Jamie Oliver’s classic creamy tomato soup – recipe

Tomato soup is available at all supermarkets but it’s much more fun to make your own from scratch.

Jamie Oliver’s creamy tomato soup with carrots, celery and fresh basil is “super easy” to cook and on the table in just 45 minutes.

Speaking about his delicious wintery concoction, Jamie wrote on his official website: “Making your own tasty tomato soup is so easy! This one’s a simple classic.”

This recipe serves six people so is perfect for when you’re hosting guests for lunch in December, however, quantities can be amended depending on party size.

Each serving contains 122 calories so slimmers need not worry. Mop up the sauce with some crusty wholemeal bread.

Method

1. Peel and slice the carrots, slice the celery, and peel and chop the onions. Don’t worry about presentation, this can all be done roughly. Peel and slice the garlic.

2. Heat two tablespoons of oil in a large pan over a medium heat. Chuck in the prepped vegetables, then cook with the lid ajar for 10 to 15 minutes, or until the veggies have softened up.

3. Crumble the stock cubes into a jug, cover with 1.5 litres of boiling water, and stir until the cubes have dissolved.

4. Add the stock to the pan of veggies and then pour in the tinned and fresh whole tomatoes, leaving the green stalks on. According to Jamie, these give the tomatoes an “amazing flavour”.

5. Stir and bring to the boil, then reduce to a simmer for 10 minutes, keeping the lid on. Meanwhile, pick your basil leaves.

6. Take the pan off the heat. Season to taste with sea salt and black pepper, then add the basil leaves and stir.

7. Pulse the soup until smooth using a stick blender or liquidizer. Taste and season as appropriate, then serve. This tomato soup makes a great starter, or plate it up with some crusty bread for a hearty lunch.

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