Jamie Olivers Spicy Tomato Soup Recipes

TOMATO SOUP

Steps:

• Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
• 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.
• Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
• 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!).
• 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.
• Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
• Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

ROAST TOMATO & BREAD SOUP

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Halve the tomatoes and place cut-side up in a large roasting tray.
• Break the garlic bulb into cloves. Peel and slice the onions into 3cm wedges, then scatter both into the tray.
• Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 minutes to 1 hour, or until the tomatoes are soft and sticky.
• Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins.
• Pour in the stock, then roughly chop and add the basil stalks with most of the leaves.
• Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10 minutes.
• Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides.
• Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth.
• Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side.

MEXICAN TOMATO SOUP, CHILLI NACHOS AND VEGGIE & FETA SPRINKLES

Steps:

• Trim and finely slice the spring onions (reserving some for garnish) and put into the pan with 2 tablespoons of oil • Tear in the coriander stalks (reserving the leaves) • Squash in the unpeeled garlic through a garlic crusher and add the rice, drained jarred peppers, and the tinned tomatoes • Pour in 850ml of boiling water, add a pinch of salt and cover with the lid
• Quarter the cherry tomatoes, halve the avocado (discarding the stone) and place on a serving board with the reserved spring onions and coriander leaves, and the feta • Finely slice the chillies and add half to the board • Empty the tortilla chips on to a baking tray, grate over the Cheddar and scatter over the remaining chillies, then pop under the grill on the top shelf until the cheese is melted, removing when golden
• In a bowl, use the stick blender to blitz the yoghurt and jalapeño chillies with a splash of their pickling vinegar and the top leafy half of the mint until nice and smooth • Next use the stick blender to blitz the soup until smooth, add the juice of ½ a lime, season well to taste, then either enjoy it thick, or add some water to thin it down • Drizzle over the spiked yoghurt, and serve with the nachos, sprinkles and lime wedges.

JAMIE OLIVER'S SPICY TOMATO SOUP

Steps:

• Put the onion, garlic, carrot and cilantro stalks into a large pot with the olive oil. Cover and cook gently for 10 mins, stirring regularly to prevent colouring.
• Meanwhile, drop the tomatoes into boiling water for a minute or two. Take them out, run them under the cold tap, then pinch the skins off, discard, and roughly chop the flesh. Add to the pan with broth and pasta sauce. Simmer for another 20 mins with the lid on.
• Whiz your soup in a blender, then pour it back in the pan and season well. Serve with a sprinkling of cilantroleaves and a few chopped chili peppers if you dare!