This streetwise British sensation is the author of more than 15 cookbooks and the star of numerous cooking shows in the U.K. as well as the U.S. But his first love is the work he does teaching children and families how real food—growing it, cooking it, and eating it—can enhance good health.

“Imagine a world where children were fed tasty and nutritious real food at school from the age of 4 to 18. A world where every child was educated about how amazing food is—where it comes from, how it affects the body, and how it can save their lives.”
— Jamie Oliver

From Jamie Oliver’s Jamie’s 30-Minute Meals

If your tomato plants are groaning under the weight of all their ripe fruit, or even if you’ve just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve.


Directions:

1. Get all the ingredients and equipment ready. Turn the oven on to 425°F and put a large saucepan on low heat.

2. TOMATO SOUP: Pull the tomatoes off the vines, but leave some of their green tops on. Quarter the larger tomatoes, then put all the tomatoes onto a baking sheet. Drizzle over a good lug of olive oil and season. Halve and seed the red chili and add to the pan. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put the pan on the top shelf of the oven for 12 to 15 minutes.

3. CROUTONS: Get another baking sheet and rip the ciabatta loaf into 8 equal chunks. Add a good lug of olive oil, a pinch of salt, and put on the bottom shelf of the oven.

4. TOMATO SOUP: Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.

5. TOMATO SOUP: Stir 1⁄4 cup of balsamic vinegar into the onions and let it cook away and reduce down.

6. TOMATO SOUP: Take the pan of tomatoes out of the oven and add everything to the pan of onions.

7. CROUTONS: Check them—if they are crisp and golden, turn off the oven, but leave them in there to keep warm.

8. TOMATO SOUP: In 2 batches, carefully pour the vegetables from the saucepan into a blender. Add most of the basil, put the lid on, cover with a tea towel, and whiz to a fairly rustic consistency, pouring the mixture into a large saucepan or serving bowl as you go. Once finished, mix well, season to taste, and top with a dollop of crème fraiche, a few basil leaves, and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the pan of croutons from the oven.

9. To serve, put a crouton or two in the bottom of each soup bowl. Ladle the soup on top, then dig in.




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