There’s something deeply comforting about a bowl of creamy tomato soup on a cool day.
This Tomato Soup Jamie Oliver recipe captures that homestyle warmth with roasted tomatoes, garlic, herbs, and a splash of cream for a velvety finish.
It’s simple, nourishing, and full of fresh flavor—perfect to serve with crispy grilled cheese or garlic bread.
Why You’ll Love This Recipe
This soup is a fresh twist on a classic, inspired by Jamie Oliver’s wholesome cooking style.
It’s made with real tomatoes, herbs, and olive oil for deep, natural flavor without relying on canned soups.
The roasted tomatoes give the soup a slightly sweet, smoky note that pairs beautifully with the creamy base.
It’s hearty yet light, making it suitable for both quick lunches and elegant dinners.
What You’ll Need (Ingredient Highlights)
Roma tomatoes add a natural sweetness and rich flavor when roasted.
San Marzano crushed tomatoes bring body and depth to the soup.
Fresh basil and thyme lend herbal brightness, balancing the creamy texture.
Olive oil and butter create a smooth base for the onions and garlic to caramelize.
Heavy cream gives the soup a velvety, luxurious finish.
A touch of sugar enhances the natural sweetness of the tomatoes without overpowering their acidity.
Pro Tips Before You Start
Use ripe Roma tomatoes for the best roasted flavor.
If you prefer a lighter texture, substitute half-and-half or omit the cream entirely.
Roast the tomatoes slowly to bring out their natural sweetness.
For a vegan version, skip the butter and cream and use olive oil and coconut milk instead.
Always taste before serving and adjust salt, pepper, and herbs as needed.
A drizzle of olive oil or swirl of cream makes for an elegant final touch.
How to Make Tomato Soup Jamie Oliver
Step 1 – Roast the tomatoes
Preheat oven to 375°F.
Place tomato halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 1 hour until tender and slightly caramelized.
Step 2 – Sauté the aromatics
In a large Dutch oven, heat butter or olive oil over medium heat.
Add the diced onion and cook for 5 minutes until softened.
Step 3 – Add garlic and herbs
Stir in garlic, thyme, salt, and pepper.
Cook for 1 minute until fragrant.
Step 4 – Add canned tomatoes and basil
Stir in the crushed San Marzano tomatoes, fresh basil, and sugar.
Reduce heat and simmer for 10 minutes.
Step 5 – Combine and simmer
Add the roasted tomatoes and chicken stock.
Simmer for 20 to 30 minutes, stirring occasionally.
Step 6 – Blend to perfection
Use an immersion blender to puree the soup to your preferred texture, or blend in batches for a smooth finish.
Step 7 – Finish with cream
Stir in heavy cream and adjust seasoning to taste.
Step 8 – Serve hot
Ladle into bowls and serve with garlic croutons or a side of grilled cheese.
What to Serve It With
Pair this tomato soup with crispy grilled cheese for the ultimate comfort meal.
Add a fresh green salad with lemon vinaigrette for a balanced lunch.
It also complements garlic bread, roasted vegetables, or a light pasta side.
For a cozy dinner, top it with shaved parmesan and a drizzle of olive oil.
Variations / Substitutions
Use cherry tomatoes for a slightly sweeter flavor.
Replace chicken stock with vegetable stock for a vegetarian option.
Add red pepper flakes for a gentle heat.
For extra creaminess, blend in a small cooked potato before adding the cream.
Substitute coconut milk for a dairy-free version with a subtle tropical note.
Top with pesto or fresh herbs before serving for a gourmet touch.
Storage & Leftovers
Store cooled soup in airtight containers in the refrigerator for up to 4 days.
Reheat gently on the stove over low heat, stirring occasionally.
This soup freezes beautifully. Freeze in portions for up to 3 months.
Thaw overnight in the fridge before reheating.
If the soup thickens during storage, add a splash of broth or water to loosen it.
Avoid boiling after adding cream to prevent separation.
FAQs
Can I make this recipe ahead of time?
Yes, it tastes even better the next day as the flavors deepen.
Can I use canned tomatoes only?
Yes, but combining roasted fresh tomatoes with canned ones gives a richer taste.
Can I make this soup dairy-free?
Yes, use olive oil instead of butter and coconut or oat milk instead of cream.
Can I freeze the soup?
Absolutely. Let it cool completely before freezing.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount to one-third since dried herbs are more concentrated.
Can I use an immersion blender?
Yes, it’s the easiest and safest way to puree directly in the pot.
How can I make it spicier?
Add red pepper flakes or a dash of cayenne while sautéing the garlic.
What can I use instead of sugar?
A small grated carrot or a drizzle of honey also balances the acidity naturally.
Is it vegetarian?
Yes, just use vegetable stock instead of chicken stock.
Can I serve it cold?
Yes, chill it for a refreshing gazpacho-style soup in warmer months.
Final Thoughts
This Tomato Soup Jamie Oliver recipe delivers a perfect harmony of roasted tomato sweetness, herby depth, and creamy comfort.
It’s simple, elegant, and always satisfying, whether you’re making it for a family meal or a cozy night in.
Once you try this homemade version, you’ll never want the canned kind again.
