There’s always a can or two. Tomato soup in my pantry. I reach for it when I need a quick dinner that doesn’t require much effort or when I need a tomato-based stew or sauce. The canned version is so easy that it’s rare you’ll find me making it from scratch.
That was until I discovered. Jamie Oliver’s 5-Ingredient Tomato Soup-Papa al Pomodoro, a Tuscan soup made by simmering bread with tomatoes until soft and custard-like. While it’s not as simple or as easy as opening a can and pouring the contents into a pot, it tastes better than any ready-made soup I’ve ever bought.
How to Make Jamie Oliver’s Tomato Soup
The recipe begins by sauteing four cloves of garlic in olive oil, then adding a little basil. After the garlic softens, you add Canned whole tomatoes And boil their juices and everything. Next, carefully break up the tomatoes as they cook, then add the big chunks of stale ciabatta bread and let everything simmer and soften, which takes about five minutes. Finally, you add freshly grated Parmesan cheese, followed by a garnish of basil and a drizzle of extra virgin olive oil.
My honest review of Jamie Oliver’s Tomato Soup
If you’re looking for a traditional American-style tomato soup, this isn’t it. Instead of the drinkable, thin version you’re used to, you’ll be making a more soggy bread “stew.” Don’t be discouraged by its less than appetizing appearance though, because this soup is delicious! Boil the garlic and Tulsi The oil makes a delicious base, and using whole tomatoes ensures the soup tastes like real tomatoes.
Bread may seem like an odd addition, but it soaks up all the big flavors you’ve created and ensures that every bite is satisfying. Add Parmesan cheese and drizzle Olive oil Finish things off nicely, adding a little umami and creaminess.
I personally loved this soup, and while it’s not a replacement for my beloved canned tomato soup, it’s a recipe I’ll keep in rotation. It’s flavorful and easy to prepare and perfect for a cold weeknight meal.
Tips for making 5-ingredient tomato soup
The recipe is great as written, but I have a few tips for recreating it in your kitchen.
- Choose your tomatoes wisely. I used one (28-ounce) can of peeled plum tomatoes from my favorite brand. I suggest you do the same. Great tomatoes make all the difference in this dish.
- Use stale bread. Oliver uses ciabatta in his recipe and recommends that it be stale before adding it. This helps it retain some of its structure and texture, even when completely covered in soup. If your bread isn’t stale, consider tearing it into large pieces and “drying” it in your oven at 250 degrees F on a large baking sheet until firm.
- Make only what you will eat. This soup is best enjoyed immediately after making it. If you’re not sure you’ll be able to finish the pot, consider making half. You can also prepare up to the stage where the bread is added, taking what you need and then reserving the rest, but combining separately, before enjoying another time.