Jamie Oliver’s Roasted Tomato Soup is a beautifully rich, fragrant, and naturally sweet soup made by slow-roasting tomatoes, garlic, and onions until they caramelise. The roasting process deepens the flavour and brings a warmth that you can’t get from simply boiling the ingredients. This recipe serves 4–5 people and takes around 45–50 minutes from prep to serving. It’s perfect for lunch, light dinners, or cosy autumn evenings where you want something wholesome and satisfying.

What Makes This Recipe Worth Making

Deep, caramelised flavour
Roasting the tomatoes concentrates their sweetness and brings a richer, fuller taste.
Simple ingredients, big results
Everyday items transform into a gourmet-style soup with minimal effort.
Naturally healthy and nourishing
Packed with vitamins, antioxidants, and fresh vegetables with no need for cream.
Perfect for meal prep
The soup stores and reheats exceptionally well, making it ideal for busy days.
Flexible and adaptable
You can add herbs, chilli, or cream to create endless variations.

What Is Jamie Oliver’s Roasted Tomato Soup?

Jamie Oliver’s Roasted Tomato Soup is a smooth, flavour-packed soup made by roasting tomatoes, garlic, onions, and herbs, then blending them with stock. The method enhances sweetness, reduces acidity, and delivers a comforting bowl with a bold, roasted flavour.

Jamie Oliver Roasted Tomato Soup Ingredients List

1 kg ripe tomatoes, halved
1 onion, sliced
4 garlic cloves, unpeeled
2 tbsp olive oil
1 tsp dried oregano or thyme
1–2 roasted red peppers (optional, for extra sweetness)
600–700 ml vegetable stock
Salt and black pepper, to taste
Fresh basil or parsley, for serving
A splash of balsamic vinegar (optional)

How to Prepare Jamie Oliver’s Roasted Tomato Soup – Simple Steps

Step 1: Prepare the Vegetables

Arrange halved tomatoes, sliced onions, and unpeeled garlic cloves on a roasting tray. Drizzle with olive oil, salt, pepper, and herbs.

Step 2: Roast Until Soft and Caramelised

Roast in a preheated oven at 200°C (400°F) for 30–35 minutes until the tomatoes soften and develop light charred edges.

Step 3: Squeeze Out the Garlic

Remove the garlic cloves, squeeze the soft roasted garlic out of their skins, and add them to a pot.

Step 4: Transfer and Add Stock

Tip the roasted tomatoes and onions into the pot. Pour in the vegetable stock and bring to a gentle simmer.

Step 5: Blend Until Smooth

Use a hand blender or countertop blender to puree the soup until silky and smooth.

Step 6: Adjust Seasoning

Taste and add more salt, pepper, or a splash of balsamic vinegar if you want extra brightness.

Step 7: Serve Warm

Ladle the soup into bowls and finish with fresh basil, olive oil, or a swirl of cream.

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Common Mistakes to Avoid When Making Jamie Oliver’s Roasted Tomato Soup

Using underripe tomatoes
Low-quality tomatoes create a dull flavour; ripe ones roast sweeter and richer.
Skipping the roasting step
Roasting is what gives this soup its signature depth and caramelised taste.
Using too much stock
Adding too much liquid can make the soup thin rather than velvety.
Not seasoning in layers
Season before roasting and again after blending for the best flavour.
Blending while piping hot
Allow the soup to cool slightly before blending for safety and smoother results.

Delicious Side Dishes to Serve With Jamie Oliver Roasted Tomato Soup

Grilled cheese toasties – Perfect comfort pairing
The cheese adds richness and balances the acidity of tomatoes.
Garlic bread – Crispy and flavourful
Ideal for dipping into the warm soup.
Crusty farmhouse loaf – Rustic and hearty
Absorbs the soup beautifully and makes the meal more filling.
Fresh green salad – Light and refreshing
Cuts through the richness of the roasted vegetables.
Herb focaccia – Soft, fragrant, and delicious
Complements Mediterranean flavours in the soup.

Expert Tips for Better Flavour and Texture

Use a mix of tomatoes
Combining cherry, Roma, and vine tomatoes boosts sweetness and depth.
Add a pinch of sugar if the tomatoes are acidic
A tiny amount balances the flavour without making the soup sweet.
Roast with herbs
Thyme, oregano, or basil stems add aroma during roasting.
Blend thoroughly
A long blend creates a silky texture without needing cream.
Finish with olive oil
A drizzle of good-quality oil adds richness to every spoonful.

How to Add More Flavour to Jamie Oliver Roasted Tomato Soup

Add chilli flakes
Brings gentle warmth without overpowering.
Stir in roasted red peppers
Enhances sweetness and adds a smoky note.
Use roasted garlic
Increases depth and gives a mellow savoury flavour.
Add a splash of cream or coconut milk
Creates a richer, smoother finish.
Stir in Parmesan cheese
Adds savoury umami and thickens the texture.

How to Adjust This Soup for Kids

Keep the flavour mild
Skip chilli and strong herbs to suit younger taste buds.
Blend completely smooth
Kids enjoy soups more when the texture is silky and lump-free.
Add a little carrot
Carrots naturally sweeten the soup without adding sugar.
Serve with small croutons or breadsticks
Fun textures make the soup more exciting to eat.
Avoid strong vinegar
Keep acidity low for a gentle, kid-friendly flavour.

Best Way to Store Leftovers

Cool the soup before storing
Helps maintain the flavour and texture.
Keep in airtight containers
Prevents the soup from absorbing fridge odours.
Refrigerate for 3–4 days
The soup keeps well and flavours deepen over time.
Freeze for 2–3 months
Freeze in portions to reheat only what you need.
Stir after thawing
Add a little water or stock if needed to loosen the texture.

Best Ways to Reheat Leftovers

Stovetop: Heat over medium with occasional stirring
Warms evenly and keeps the texture smooth.
Microwave in short intervals
Stir between bursts for even heating.
Adjust the thickness with stock or water
Tomatoes thicken naturally after chilling.
Avoid boiling hard
Gentle reheating keeps flavours balanced and prevents separation.
Reheat only what you need
Preserves freshness for the remaining portions.

Nutritional Value (Per Serving)

Calories: ~130
Protein: ~3g
Carbohydrates: ~20g
Fat: ~4g
Fiber: ~4g
Sugars: ~10g

FAQs

Can I use canned tomatoes instead of fresh ones for roasted tomato soup?

Yes, you can use canned tomatoes, but you won’t get the same deep, caramelised flavour you get from roasting fresh tomatoes. If using canned, roast them briefly with onions and garlic to enhance their taste.

Why is my roasted tomato soup too acidic?

Acidity depends on the tomatoes used. Add a small pinch of sugar or a splash of cream, coconut milk, or balsamic vinegar to balance sharpness without altering the flavour too much.

Can I leave the skins on the tomatoes when making this soup?

Yes, the skins can stay on, especially when roasting. They blend smoothly once puréed, and they add extra nutrients and fibre to the soup.

How can I make this roasted tomato soup thicker?

Simmer the soup uncovered to reduce excess liquid, or add a roasted potato or carrot before blending. Both methods naturally thicken the soup without needing cream.

Final Words

Jamie Oliver’s Roasted Tomato Soup is a flavour-rich, nourishing, and incredibly simple dish that turns fresh tomatoes into a comforting bowl of warmth. With its deep roasted flavour and silky texture, it’s a recipe you’ll return to again and again.