Jamie Oliver’s Tasty Tomato Soup is a simple, comforting classic that proves just how good homemade soup can be. Made with everyday vegetables, tinned tomatoes, fresh basil, and a splash of milk and balsamic vinegar, this soup is smooth, rich, and deeply satisfying. Served with oozy cheese toast soldiers for dunking, it’s the ultimate cozy meal—perfect for lunch, dinner, or a rainy day pick-me-up.
Why Everyone Will Love This Recipe
- Made with simple, budget-friendly ingredients
- Smooth, creamy texture without heavy cream
- Balanced with a touch of balsamic vinegar for depth
- Served with cheesy toast soldiers for dunking
- Quick, comforting, and family-friendly
What Makes Jamie Oliver’s Tomato Soup Special?
This soup is all about letting humble ingredients shine. Jamie Oliver builds flavor by gently cooking carrot, onion, celery, and garlic, then simmering them with plum tomatoes and stock. A splash of milk softens the acidity, while balsamic vinegar adds subtle sweetness. Finished with fresh basil and blended smooth, it’s classic tomato soup done right.
Cooking Tips
- Cook the vegetables slowly at first to develop sweetness.
- Scrunching the tomatoes by hand adds rustic texture before blending.
- Use a stick blender carefully—a tea towel helps prevent splashes.
- Adjust thickness with a little extra water or milk if needed.
- Cheddar works best for the toast, but any good melting cheese will do.
Frequently Asked Questions
Can I make this soup vegan?
Yes. Use a vegetable stock cube, plant-based milk, and vegan cheese for the toast.
Do I have to blend the soup?
Blending gives the classic smooth texture, but you can leave it chunky if you prefer.
Can I use fresh tomatoes instead of canned?
You can, but canned plum tomatoes give consistent sweetness year-round.
Why add balsamic vinegar?
It balances acidity and enhances the natural sweetness of the tomatoes.
Is this good for meal prep?
Absolutely. It reheats beautifully and tastes even better the next day.
How to Store
Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
How to Freeze
Freeze the soup (without toast) for up to 3 months. Thaw overnight in the refrigerator and reheat until hot.
Ingredients
- 1 carrot, peeled and chopped
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 celery stick, finely sliced
- Olive oil
- 1 organic vegetable or chicken stock cube
- 2 × 400 g tins plum tomatoes
- 200 ml milk
- 1 Tbsp balsamic vinegar
- A few sprigs fresh basil
- Salt and black pepper, to taste
- 4 slices bread
- 85 g Cheddar cheese, coarsely grated
How to Make Jamie Oliver’s Tasty Tomato Soup
- Prep the vegetables: Peel and chop the carrot, onion, and garlic. Trim and finely slice the celery.
- Soften: Place a large saucepan over medium heat. Add 1 tablespoon olive oil, then add the vegetables. Cook for 10 minutes with the lid on (slightly ajar), stirring occasionally, until softened.
- Add stock: Crumble in the stock cube. Carefully add 500 ml boiling water and stir to dissolve.
- Add tomatoes: Scrunch the plum tomatoes into the pan (or break up with a spoon). Bring to the boil, then reduce heat and simmer for 10 minutes, until slightly thickened.
- Make cheesy toast: Toast one side of the bread under the grill until golden. Flip, grate over Cheddar, and grill again until melted and bubbling.
- Finish the soup: Remove pan from heat. Add most of the basil leaves, milk, and balsamic vinegar. Blitz with a stick blender until smooth.
- Season and serve: Taste and adjust seasoning. Ladle into bowls or mugs. Slice toast into soldiers and serve on the side for dunking.
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