Jamie Oliver’s Caprese soup is a comforting dinner inspired by classic Italian tomato dish

With a rich blend of roasted tomatoes, garlic, and sun-dried tomatoes, ’s Caprese is bursting with vibrant, fresh flavours.

The addition of basil and buffalo mozzarella adds that creamy, indulgent touch that makes it truly special and extra flavourful.

Easy to prepare in just 40 minutes, this brings the warmth of a comforting tomato dish with a unique Caprese-inspired twist.

Don’t forget to serve it with chargrilled sourdough, as per the chef’s recommendation, for the ultimate dipping experience.

Sharing this from Jamie Magazine, he 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.”

Jamie Oliver’s caprese soup recipe

Ingredients

One bulb of garlic

One kilogram 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

Preheat your oven to 200ºC (gas mark 6). Slice the garlic bulb in half horizontally and place it in a large roasting dish along with the tomatoes.

Drizzle over one tablespoon of olive oil and roast for 25 minutes, or until the tomatoes have split open. Once done, remove the tray from the oven and allow it to cool slightly.

Once the garlic is cool enough to handle, squeeze the soft flesh out of the skins and place it in a blender along with the roasted tomatoes, drained sun-dried tomatoes, sugar, basil, vinegar, and three tablespoons of olive oil.

Blend until smooth, then transfer the mixture to a jug and set it aside to reach room temperature.

While the soup is cooling, heat a griddle pan and char the sourdough bread on both sides until golden and crisp.

To serve, ladle the soup into shallow bowls at room temperature. Add half a torn ball of mozzarella to the centre of each bowl, then garnish with fresh basil leaves, a few cracks of black pepper, and a drizzle of olive oil. Serve the grilled sourdough alongside for dipping.