As the weather starts to cool down, we crave those comforting dishes that warm us from the inside out. And what could be more comforting than a bowl of delicious soup? Jamie Oliver has just the recipe to satisfy your autumnal cravings: a heartwarming Caprese soup that will transport you straight to sunny Capri.
This easy-to-make soup comes together in just 40 minutes, making it perfect for a weeknight meal or a cozy weekend lunch. The combination of ripe tomatoes, creamy buffalo mozzarella, and fragrant basil creates a symphony of flavors that is truly irresistible.
Oliver suggests serving the soup at room temperature with some chargrilled ciabatta bread, which adds a delightful textural contrast and a hint of smoky flavor. It’s the perfect pairing for a comforting and satisfying meal.
Here’s what you’ll need to create this delicious Caprese soup:
*
One bulb of garlic:
Roasting the garlic adds a mellow sweetness that complements the tomatoes perfectly.*
One kg mixed tomatoes:
Use a mix of ripe tomatoes for a depth of flavor and sweetness.*
Extra virgin olive oil:
The high quality of olive oil makes all the difference in this recipe.*
Four sun-dried tomatoes in oil:
These bring an intense umami flavor and a touch of richness.*
One tablespoon soft brown sugar:
A touch of sweetness balances the acidity of the tomatoes.*
50g basil leaves:
Fresh basil is essential for that classic Caprese flavor.*
1 1/2 tablespoons red wine vinegar:
This adds a tangy note that cuts through the richness of the soup.*
Four slices of sourdough bread:
Choose a hearty sourdough for the best dipping experience.*
Two 125g balls of buffalo mozzarella:
The creamy mozzarella adds a touch of luxury to the soup.Instructions:
1. Preheat your oven to 200°C (gas mark 6). Cut the garlic bulb in half horizontally and place it in a large roasting tray with the ripe tomatoes. Drizzle with one tablespoon of olive oil and roast for about 25 minutes, or until the tomatoes are soft and bursting.
2. Once the tomatoes are roasted, remove the tray 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.
3. 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.
4. 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.
This simple, yet satisfying soup is sure to become a favorite in your home. Enjoy the warm flavors of summer, even as the weather cools down!
