Jamie Oliver’s Chilled Summer Soup Copycat Recipe

Jamie Oliver’s Chilled Summer Soup is a refreshing, creamy soup perfect for hot days. Made with ripe tomatoes, roasted peppers, garlic, haricot beans, and rustic baguette, it’s both light and hearty. Topped with toasted bread, a quick pickle, and fresh parsley, it’s a visually stunning and flavorful dish for summer.

Why Everyone Will Love This Recipe

This soup balances bright, fresh flavors with creamy texture from blended bread and beans. The lightly pickled vegetables add a zesty crunch, while toasted garlic-rubbed baguette floats on top for added texture. It’s an elegant yet simple dish ideal for entertaining or casual meals.

What Is the Dish?

A chilled, blended vegetable soup with rustic bread for creaminess, garnished with quick-pickled peppers and onions, mashed haricot beans, and fresh parsley. Perfectly refreshing for summer, this soup can also use slightly overripe tomatoes and stale bread for maximum flavor.

Cooking Tips

• Use ripe, flavorful tomatoes; slightly soft ones are fine.
• Blend baguette into the soup for creamy texture.
• Chill the soup thoroughly before serving for optimal refreshment.
• Lightly pickle reserved peppers and onions for added acidity.
• Toast baguette and rub with garlic for a rich, aromatic garnish.

Frequently Asked Questions

Can I Make This Ahead of Time?

Yes. Chill the soup and prepare garnishes in advance. Assemble just before serving for freshness.

Can I Use Other Beans?

Yes, cannellini beans or butter beans work well as alternatives to haricot beans.

Can I Make It Vegan?

Yes. Omit butter (if any) and use only olive oil; the recipe is naturally plant-based.

Can I Serve It Hot?

Traditionally served chilled, but you can warm the soup slightly if preferred.

How Do I Store Leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Stir well before serving.

Ingredients

• 360g ripe tomatoes, halved and cored
• 2 red peppers, deseeded (reserve ½ pepper for garnish)
• 1 small red onion (reserve half for garnish)
• 1 clove garlic (reserve half for garnish)
• 1 rustic baguette (240g)
• 1 tbsp red wine vinegar, plus more to taste
• 3–4 tbsps extra virgin olive oil, plus 1 tbsp for beans
• 1 x 400g tin haricot beans
• ½ bunch fresh flat-leaf parsley (15g)
• Salt and freshly ground black pepper

How to Make Jamie Oliver's Chilled Summer Soup

1. In a blender, combine tomatoes, roughly chopped red pepper, half the onion, half the garlic, and baguette. Add 1 tablespoon red wine vinegar and 3–4 tablespoons olive oil. Blend until silky smooth. Chill until needed.
2. Finely chop reserved pepper and onion. Toss with a pinch of salt and 2 tablespoons red wine vinegar. Let lightly pickle.
3. Slice remaining baguette and toast in a dry non-stick pan. Rub with reserved garlic clove.
4. Pour beans with juices into the hot pan, mash slightly for creaminess, add 1 tablespoon pickle juice and 1 tablespoon olive oil. Simmer 5 minutes until thickened. Season with salt and pepper.
5. Pour chilled soup into bowls. Top with mashed beans, pickled vegetables, chopped parsley, and a few pieces of toasted baguette. Drizzle with olive oil if desired.
6. Enjoy immediately as a refreshing summer starter or main course.