Jamie Oliver’s Caprese soup is a ‘super easy’ twist on classic tomato dish

As the weather rapidly cools down, are starting to make their way back to the menu, and they’re here to stay for a good few months.

has a warming Caprese soup that, served alongside some sourdough bread, is perfect for cosy nights in.

With just 40 minutes from start to finish, you can serve this flavourful dish to family and friends in no time.

Posting this for four on his official website, the chef said: “Tomato, buffalo mozzarella and basil form a trio that will transport you straight to sunny Capri.

“Serve this soup at room temperature with some chargrilled ciabatta.”

Ingredients

One bulb of garlic

One kg mixed tomatoes

extra virgin olive oil

Four sun-dried tomatoes in oil

One tablespoon soft brown sugar

50g basil leaves, plus a few extra to garnish

1½ tablespoons red wine vinegar

Four slices of sourdough bread

Two 125g balls of buffalo mozzarella

Method

Begin by heating your oven to 200ºC (gas mark 6).

Cut the garlic bulb in half horizontally and place it in a large roasting tray with the ripe tomatoes. Drizzle one tablespoon of olive oil over the top.

Place the tray in the oven and roast for about 25 minutes, or until the tomatoes are soft and bursting. Once done, remove from the oven and let it cool for a few minutes.

Squeeze the roasted garlic from its skin into a blender, adding the roasted tomatoes, sun-dried tomatoes, sugar, fresh basil, balsamic vinegar, and three tablespoons of olive oil. Blend until the mixture is completely smooth.

Pour the soup into a jug and set aside to reach room temperature.

While the soup cools, heat a griddle pan and toast slices of sourdough bread on both sides until golden brown and charred.

Ladle the soup into shallow bowls, adding half a torn mozzarella ball to each.

Garnish with fresh basil leaves, cracked black pepper, and a drizzle of olive oil. Serve alongside the grilled sourdough for dipping.