The fresh and vibrant dish that’s perfect for bringing a taste of summer to your table has a unique twist
Jamie Oliver’s Caprese soup recipe offers a rich medley of roasted tomatoes, garlic, and sun-dried tomatoes.
Ready in just 40 minutes, this easy-to-make dish is perfect for anyone looking to add some comfort with an Italian Caprese flair to their meal.
The twist of basil and buffalo mozzarella elevates it to a level of creamy indulgence. And Jamie recommends serving it with chargrilled sourdough for the ultimate dipping experience, reports the Express.
Sharing the recipe in Jamie Magazine, the culinary whiz said: “Tomato, buffalo mozzarella and basil form a trio that will transport you straight to sunny Capri.”
He added: “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
The method is straightforward:
- Preheat your oven to 200C (gas mark 6).
- Slice the garlic bulb, toss it with tomatoes in a roasting dish, drizzle with oil, and roast until tomatoes burst. Let it cool off just a tad after taking it out of the oven.
- Once the garlic has cooled down enough to touch, squeeze out the soft insides and pop them into a blender along with the roasted tomatoes, drained sun-dried tomatoes, sugar, basil, vinegar, and three tablespoons of olive oil.
- Blend it all until smooth, then pour the mixture into a jug and leave it to cool down to room temperature.
- While waiting for the soup to cool, get griddle pan hot and toast the sourdough bread on both sides until golden and crispy.
- When you’re ready to serve, pour the soup into shallow bowls at room temperature.
- Pop half a torn ball of mozzarella in the middle of each bowl, then top with fresh basil leaves, a sprinkle of black pepper, and a drizzle of olive oil. Serve the grilled sourdough on the side for dipping.
