2 weeks Ago By Melanie Kaidan
Jamie Oliver ’s take on the well-loved jacket potato takes the form of a flavourful and warming soup that combines roasted tomatoes and potato, with the most popular toppings of a jacket potato. The chef marries the richness and slight smokiness of the roasted tomato with the heartiness of the white bean in a comforting meal. With a touch of honey for sweetness and a generous sprinkling of mature cheddar, this soup is perfect for cosying up on cooler evenings.
Sharing this recipe on his website, the restaurateur said: “This warming soup is my take on a family classic: baked potato, beans and cheese. “The crispy potatoes on top add a salty crunch, while the white beans make it really hearty. Big comfort vibes!” When prepared as per instructions, this recipe serves six and is ready in just one hour.
How to make Jamie Oliver's roasted tomato and white bean soup recipe One red onion 1.5kg ripe tomatoes, on the vine Four cloves of garlic Olive oil Three leftover or pre-roasted jacket potatoes (about 750g) One vegetable stock cube Three 400g tins haricot beans One tablespoon runny honey 80g mature Cheddar cheese Method Preheat your oven to 180°C (350°F, or gas mark 4). Peel the onion and slice it into wedges, then cut the tomatoes in half.
Place both in an ovenproof dish along with the whole garlic cloves and the tomato vines for extra flavour. Drizzle everything with two tablespoons of quality olive oil, then season generously with sea salt and freshly cracked black pepper. Roast in the oven for about 45 minutes or until the vegetables are tender and slightly caramelised.
While the tomatoes are roasting, chop the leftover jacket potatoes, skin on, into bite-sized pieces. Arrange them on a baking tray, drizzle with one tablespoon of olive oil, and season with salt and pepper. Once the tomatoes have about 30 minutes left to cook, add the potatoes to the oven and roast them until they are golden and crispy, then set them aside.
After the tomatoes are done, remove the vines and place the dish on the stovetop over high heat. Crumble in the stock cube, add 500ml of water, and bring the mixture to a simmer. Cook for five minutes before using a stick blender to purée the soup until smooth and creamy.
Drain the beans, reserving their liquid, and add them to the soup. Stir well, adding a bit of the reserved bean juice if the consistency is too thick. Stir in the honey and adjust the seasoning with salt and pepper, then cook for another five minutes.
Ladle the soup into bowls, top with the crispy roasted potatoes, and finish with a generous sprinkle of grated cheese..
