September 29, 2011

Classic Tomato Soup (Jamie Oliver’s Food Revolution pg. 133)

This soup is so easy to make. It takes maybe half an hour and it’s very good. You can make it by recipe and add cream later. Or cheese, as I’ve done.

Serves 6-8


  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1 3/4 quarts chicken or vegetable broth
  • olive oil
  • 2 x 14 oz cans of plum tomatoes
  • 6 large ripe tomatoes
  • small bunch of fresh basil
  • salt and pepper

To make:

  1. Peel and roughly slice carrots
  2. Slice celery
  3. Peel and roughly chop onions
  4. Peel and slice garlic
  5. Put broth in small saucepan and heat until boiling
  6. Put large pot on medium heat, add 2 tablespoons olive oil
  7. Add all chopped veg and mix with wooden spoon
  8. Cook for 10 mins with lid askew, until onions are golden and carrots are soft
  9. Add boiling broth to pot along with canned and fresh tomatoes
  10. Stir, bring to boil
  11. Reduce heat and simmer for 10 mins with lid on
  12. Remove from heat, add basil, good pinches of salt and pepper
  13. Use immersion blender to pulse soup until smooth
  14. Taste for proper seasoning, season if needed
  15. Serve

So easy, so good, so Autumn! Yumm. :)

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6 Notes

  1. cvtsa said: omg you are missing grilled cheese here
  2. theartoffood posted this