Jamie Oliver

Tomato soup

With carrots, celery & fresh basil

Tomato soup

Serves 6
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    100
    5%
  • Fat
    5g
    7%
  • Saturates
    1.3g
    7%
  • Protein
    3.4g
    8%
  • Carbs
    12.1g
    5%
  • Sugars
    10.2g
    11%
  • Salt
    2.68g
    45%
  • Fibre
    3.9g
    -

Of an adult's reference intake

Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
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Ingredients

  • 2 carrots
  • 2 sticks of celery
  • 2 medium onions
  • 2 cloves of garlic
  • olive oil
  • 2 organic chicken or vegetable stock cubes
  • 2 x 400 g tins of quality plum tomatoes
  • 6 large ripe tomatoes
  • ½ a bunch of fresh basil
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Method

  1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
  2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
  3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
  4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
  5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
  6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
  7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Tips

It’s also great to use as a quick base sauce for dishes such as cannelloni or lasagne.

Tip

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Nutrition per serving
  • Calories
    100
    5%
  • Fat
    5g
    7%
  • Saturates
    1.3g
    7%
  • Protein
    3.4g
    8%
  • Carbs
    12.1g
    5%
  • Sugars
    10.2g
    11%
  • Salt
    2.68g
    45%
  • Fibre
    3.9g
    -

Of an adult's reference intake