Jamie Oliver offers an ingenious twist to the classic jacket potato with a scrumptious soup that blends roasted tomatoes and potatoes, crowned with delicious toppings.
The celebrity chef expertly harmonizes the rich, smoky flavour of roasted tomatoes with the substantial texture of white beans for a truly soothing dish.
A dash of honey adds just the right amount of sweetness, reports the Express, while a liberal dusting of mature cheddar ensures this soup is ideal for snuggling up during chilly nights.
On his website, he 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!”
The recipe is crafted to accommodate six people and promises to delight taste buds in under an hour.
Ingredients
- One red onion.
- 1.5kg ripe tomatoes, still on their vine.
- Four cloves of garlic.
- Olive oil.
- Three pre-cooked or leftover jacket potatoes (approx. 750g).
- One vegetable stock cube.
- Three cans (400g each) of haricot beans.
- One tablespoon of liquid honey.
- 80g of mature Cheddar cheese.
Method
- Start by preheating your oven to 180C (equivalent to 350F, or gas mark 4).
- Peel and wedge the onion, halve the tomatoes, and place them into a baking dish along with the unpeeled garlic cloves. Don’t forget the tomato vines for that extra punch of 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 puree 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.