Jamie's Food Team
By Joss Herd
1 hr
Not Too Tricky
serves 6
About the recipe
This warming soup is my take on a family classic: baked potato, beans and cheese. The crispy potatoes on top add a salty crunch, while the white beans make it really hearty. Big comfort vibes!
Recipe From
Ingredients
1 red onion
1½kg ripe tomatoes, on the vine
4 cloves of garlic
olive oil
3 leftover or pre-roasted jacket potatoes (about 750g)
1 x vegetable stock cube
3 x 400g tins haricot beans
1 tablespoon runny honey
80g mature Cheddar cheese
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and cut the onion into wedges and halve the tomatoes. Place them in an ovenproof casserole pan along with the whole cloves of garlic and the tomato vines, for flavour. Drizzle with 2 tablespoons of good olive oil, and season beautifully with sea salt and cracked black pepper. Slide into the oven and roast for 45 minutes, or until gnarly and collapsed.
- Meanwhile, chop your cold jacket spuds, skin and all, into bite-sized pieces, transfer to a baking tray, drizzle with 1 tablespoon of oil and season with salt and pepper. When the tomatoes have 30 minutes to go, pop the potatoes into the oven and roast until crispy and golden, then set aside.
- Once the tomatoes are cooked, remove the vines and place the pan on a high heat. Crumble in the stock cube and pour in 500ml of water, bring to a simmer and cook for 5 minutes before blitzing with a stick blender until smooth and silky.
- Drain the beans, reserving their juice, and tip them into the pan. Stir through, adding some of the bean juice if it’s a little on the thick side. Add the honey, season with salt and pepper and cook for a further 5 minutes.
- Divide the soup between bowls, top with the crispy potato chunks and a good grating of cheese.
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