Jamie Olivers Tomato Soup Food

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.

JAMIE OLIVER'S TOMATO SOUP RECIPE

Steps:

• Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan and simmer gently without colouring for 20 minutes, stirring every couple of minutes.
• Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side.
• While the vegetables are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on.
• Leave to cool a little then puree the soup in a liquidiser.
• Put back into pan, bring back to a simmer and season carefully with salt & pepper.
• Just before serving whisk in the cream mixture, but do not let it return to the boil. Serve straight away sprinkled with a few torn up basil leaves.

TOMATO CONSOMMé - JAMIE OLIVER

Steps:

• Put everything except the beetroot into a food processor and run until slushy. (You will probably want to split the tomatoes into 2 batches to avoid spillage.).
• Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
• Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil.

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!