Imen Dridi Jamie Oliver’s Bread Soup is made with garlic, basil, cherry and plum tomatoes, olive oil, and stale bread. It serves 6 people and takes about 45 minutes to prepare and cook. This rustic, flavorful soup is a hearty and comforting meal.
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🧡 Why You’ll Love This Bread Soup Recipe:
- Rich Flavor: The combination of ripe tomatoes, fresh basil, and garlic creates a deep, satisfying taste that’s both comforting and delicious.
- Easy to Make: Despite its impressive flavors, this soup is surprisingly easy to prepare, making it perfect for both beginners and experienced cooks.
- Uses Simple Ingredients: The ingredients are straightforward and easy to find. This makes it a go-to recipe when you want something hearty without needing a trip to a specialty store.
- Healthy: Made with fresh, wholesome ingredients, this soup is not only tasty but also good for you.
- Cultural Experience: This traditional recipe offers a taste of Mediterranean cuisine, bringing new flavors and experiences to your kitchen.
❓ What Is Jamie Oliver’s Bread Soup Recipe?
Jamie Oliver’s Bread Soup combines garlic, basil, cherry and plum tomatoes, olive oil, and stale bread. It’s a rustic, hearty dish that’s full of flavor, easy to make, and perfect for using up leftover bread. Serves 6 and cooks in about 45 minutes.
🥖 Jamie Oliver Bread Soup Ingredients
- 3 cloves of garlic
- 1 big bunch of fresh basil
- 500 g ripe cherry tomatoes
- quality extra virgin olive oil
- 2 x 400 g tins of quality plum tomatoes
- 500 g stale quality bread
🥣 How To Make Jamie Oliver Bread Soup
- Warm the oven up to 180oC/350oF/gas 4.
- Peel the garlic and cut it into thin slices. Then, pick the basil leaves and cut the stalks into thin slices.
- Put the cherry tomatoes on a baking sheet and poke holes in them. Then, add one sliced garlic clove and a quarter of the basil leaves on top of them.
- Add extra virgin olive oil, sea salt, and black pepper, and toss to coat. Roast for 20 minutes to make the flavors stronger.
- In the meantime, heat a tablespoon of oil in a large pan. Add the basil stems and the rest of the garlic, and cook for one minute, until the garlic is soft.
- Add the canned tomatoes and break them up with a spoon. Then add water equal to one can’s worth. Bring to a boil, then lower the heat and let it cook for 15 minutes.
- Tear up the bread and add it to the bowl. Mix it well and add salt and pepper to taste. Take a low heat and let the soup sit for 10 minutes. Then, tear in most of the basil leaves that are left.
- The tomatoes should be done at this point and have juice popping out of their skins. Add them to the pan and make sure to scrape the bottom of the tray clean of all the yummy juices and sticky bits.
- Stir the soup well. You want it to have a thick, smooth, porridge-like texture. If you need to, you can add a little water to make it just right.
- Take it off the heat, add 6 tablespoons of extra virgin olive oil, and then split it between your bowls. To serve, tear the rest of the basil and sprinkle it on top.
💭 Recipe Tips:
- Bread Choice: Use really stale bread, as it absorbs the flavors better. If your bread isn’t stale enough, you can dry it out in the oven before adding it to the soup.
- Tomato Quality: The taste of your soup largely depends on the quality of tomatoes. Use the ripest, most flavorful tomatoes you can find.
- Slow Cooking: Let the soup simmer slowly. This helps in developing a deeper flavor. Don’t rush the cooking process.
- Texture: If you prefer a smoother texture, you can blend part of the soup before adding the bread.
- Resting Time: Letting the soup sit for a while after cooking helps the flavors meld together better. It often tastes even better the next day.
🥪 What Goes Well With Bread Soup?
Bread Soup pairs well with a crisp green salad, roasted vegetables, grilled cheese sandwiches, or charcuterie for a lighter meal, serve with fresh bruschetta or a simple caprese salad a glass of red wine complements its rich flavors.
🎚 How To Store Leftovers Bread Soup?
- Refrigeration: Cool Leftovers Bread Soup completely and then store it in an airtight container in the refrigerator it will keep well for 3-4 days.
- Freezing: Freeze Leftovers Bread Soup in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Bread Soup?
- In The Stovetop: Pour Leftovers Bread Soup into a pot and warm it over medium heat for about 5-10 minutes stirring occasionally until it’s heated through.
- In The Microwave: Place Leftovers Bread Soup in a microwave-safe bowl cover i tand heat on high for 3-4 minutes, stirring halfway through, until thoroughly warmed.
FAQs
Can I make Bread Soup with fresh tomatoes?
Yes, you can use fresh tomatoes, especially if they are ripe and flavorful the recipe often includes a mix of fresh and canned tomatoes for depth of flavor.
Can I add protein to Bread Soup?
Absolutely while the traditional recipe is meatless, you can add cooked beans, shredded chicken, or even small meatballs to add protein and make the soup more filling.
How do I adjust the thickness of Bread Soup?
If your soup is too thick, add a bit of water or vegetable broth to thin it out if it’s too thin, cook it a bit longer to reduce, or add more torn bread.
Can I make Bread Soup in advance?
Yes, Bread Soup is a great make-ahead dish in fact, some say it tastes even better the next day as the flavors have more time to meld. Store it in the refrigerator and reheat before serving.
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Jamie Oliver Bread Soup Nutrition Facts
Amount Per Serving
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 3.3g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 0.8g
- Monounsaturated Fat: 2.4g
- Cholesterol: 17mg
- Sodium: 480mg
- Total Carbohydrates: 34g
- Dietary Fiber: 7.6g
- Sugars: 9.1g
- Protein: 8.4g
Jamie Oliver Bread Soup
Description
Jamie Oliver’s Bread Soup is made with garlic, basil, cherry and plum tomatoes, olive oil, and stale bread. It serves 6 people and takes about 45 minutes to prepare and cook. This rustic, flavorful soup is a hearty and comforting meal.
Ingredients
Instructions
- Warm the oven up to 180oC/350oF/gas 4.
- Peel the garlic and cut it into thin slices. Then, pick the basil leaves and cut the stalks into thin slices.
- Put the cherry tomatoes on a baking sheet and poke holes in them. Then, add one sliced garlic clove and a quarter of the basil leaves on top of them.
- Add extra virgin olive oil, sea salt, and black pepper, and toss to coat. Roast for 20 minutes to make the flavors stronger.
- In the meantime, heat a tablespoon of oil in a large pan. Add the basil stems and the rest of the garlic, and cook for one minute, until the garlic is soft.
- Add the canned tomatoes and break them up with a spoon. Then add water equal to one can’s worth. Bring to a boil, then lower the heat and let it cook for 15 minutes.
- Tear up the bread and add it to the bowl. Mix it well and add salt and pepper to taste. Take a low heat and let the soup sit for 10 minutes. Then, tear in most of the basil leaves that are left.
- The tomatoes should be done at this point and have juice popping out of their skins. Add them to the pan and make sure to scrape the bottom of the tray clean of all the yummy juices and sticky bits.
- Stir the soup well. You want it to have a thick, smooth, porridge-like texture. If you need to, you can add a little water to make it just right.
- Take it off the heat, add 6 tablespoons of extra virgin olive oil, and then split it between your bowls. To serve, tear the rest of the basil and sprinkle it on top.
Notes
- Bread Choice: Use really stale bread, as it absorbs the flavors better. If your bread isn’t stale enough, you can dry it out in the oven before adding it to the soup.
- Tomato Quality: The taste of your soup largely depends on the quality of tomatoes. Use the ripest, most flavorful tomatoes you can find.
- Slow Cooking: Let the soup simmer slowly. This helps in developing a deeper flavor. Don’t rush the cooking process.
- Texture: If you prefer a smoother texture, you can blend part of the soup before adding the bread.
- Resting Time: Letting the soup sit for a while after cooking helps the flavors meld together better. It often tastes even better the next day.
