Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos: Jamie Oliver Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos

Jamie Oliver Tomato Soup Biography

Source:- Google.com.pk

Bread & tomato soup (Pappa al pomodoro)
Classic and comforting with fresh basil
Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices
Ingredients

    500 g ripe cherry tomatoes

    3 cloves of garlic, peeled and finely sliced

    1 large bunch of fresh basil, leaves picked, stalks finely chopped

    extra virgin olive oil, the best you can find

    sea salt

    freshly ground black pepper

    2 x 400 g good-quality tinned plum tomatoes

    500 g stale good-quality bread

Method

This Tuscan soup is delicious – it's a soup everyone should try. Just thinking of it makes me salivate! It's a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I've added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS Use a stale white cottage-style loaf – not cheap sliced white factory bread.

Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for doing this is so that their flavour becomes intense and concentrated.

Heat a lug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened. Add your tinned tomatoes, then fill the tin with water and add that. Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.

Tear the bread up into thumb-sized pieces and add them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so remove them from the tray, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.

Give the soup a good stir – you're looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavour.
Tomato soup
Classic and comforting with fresh basil

Making your own tasty tomato soup is so easy! Give it your own spin with extra herbs and spices
Ingredients

    2 carrots

    2 sticks celery

    2 medium onions

    2 cloves garlic

    olive oil

    2 organic chicken or vegetable stock cubes

    2 x 400 g tinned plum tomatoes

    6 large ripe tomatoes

    1 small bunch fresh basil

    sea salt

    freshly ground black pepper

Method

I bet you didn't know it was so easy to make your own tomato soup – this basic recipe won't take more than 45 minutes, depending on how fast you chop, so it's a great one to have up your sleeve. Give it your own twist by adding some of your favourite herbs and spices; try making it thick or thin, chunky or smooth – the possibilities are endless…

To make your soup:
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.

To serve your soup:
Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.
Spanish fish & chorizo soup
Sprinkled with pangrattato for extra zest and crunch
With chorizo, fish, prawns and chickpeas, this warming, spicy soup really hits the spot in winter
Ingredients

    For the soup

    olive oil

    2 cloves garlic, peeled and sliced

    2 fresh red chillies, deseeded and finely sliced

    1 bunch fresh basil, leaves picked and stalks finely chopped

    1 iberico sausage, around 200g, sliced

    ½ bottle white wine

    2 x 400 g tinned plum tomatoes

    1 handful basmati rice

    400 g tinned chickpeas, drained

    sea salt

    freshly ground black pepper

    2 bream fillets, from sustainable sources, ask your fishmonger, skinned and pin-boned

    2 pollock fillets, from sustainable sources, ask your fishmonger, skinned and pin-boned

    12 raw prawns, from sustainable sources, ask your fishmonger, peeled, tails left on

    2 lemons, cut into wedges
    For the pangrattato

    2 handfuls breadcrumbs

    1 bunch fresh flat-leaf parsley, roughly chopped

    zest of 1 lemon

Method

Chorizo and fish work so well together. Make sure you use the best-quality chorizo you can find; it comes in spicy and sweet varieties, but I tend to always go for the spicy one! The pangrattato sprinkled on top adds a lovely crunchiness to the soup and is well worth the little bit of extra effort.

Heat a large pan on a medium heat, add a good lug of olive oil, the sliced garlic, chopped chillies and chopped basil stalks. Fry everything together for a minute then add the sliced chorizo. Cook for another few minutes until the sausage starts to brown, then pour in the white wine, tinned tomatoes, rice and chickpeas. Season well and simmer for 10 minutes, until the rice is just about cooked.

Meanwhile, put a frying pan on a medium heat to make the pangrattato. Add 3 tablespoons of olive oil and let it heat up for a minute or so, then add the breadcrumbs, flat-leaf parsley and lemon zest. Fry for a couple of minutes until it's all golden brown and crispy then put to one side.

After the soup has simmered for 10 minutes, it should have thickened a little, so stir in about 200ml of hot water and bring everything to the boil. Cut each of the fish fillets into three pieces, then, carefully, so you don't get splashed by any of the hot liquid, place them and the prawns into the mixture. Cook for a further 5 minutes until the fish is cooked through and the prawns are pink.

When the fish is perfectly cooked, stir through the basil leaves. Ladle the soup into warm bowls and top each with a nice big spoonful of pangrattato. Serve with a few wedges of lemon to squeeze over the finished dish and enjoy all those gorgeous flavours!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Jamie Oliver Tomato Soup Tomato Soup Recipe Can Cake And Grilled Cheese Images Recipe indian Recipe in Hindi Photos