Jamie Oliver’s 5-Ingredient Soup Is Instant Comfort

There’s always a can or two of tomato soup in my pantry. I reach for one when I need a quick dinner that doesn’t require much effort or when I need to bulk up a tomato-based stew or sauce. The canned version is so handy that it’s rare you’ll ever find me making it from scratch.

That was until I discovered Jamie Oliver’s 5-Ingredient Tomato Soup—Pappa al Pomodoro, a Tuscan soup made by simmering bread with tomatoes until soft and custard-like. While it’s not quite the same or as easy as opening a can and pouring the contents into a pot, it tastes significantly better than any prepared soup I’ve ever purchased.

How To Make Jamie Oliver’s Tomato Soup

The recipe begins by sauteing four cloves of garlic in olive oil, then adding a bit of basil. Once the garlic has softened, you add canned whole tomatoes and their juices and bring everything to a boil. Next, carefully smash the tomatoes as they cook, then add large hunks of stale ciabatta bread and let everything simmer and soften, which takes about five minutes. Finally, you add freshly grated Parmesan cheese, followed by a garnish of basil and a drizzle of extra virgin olive oil.

My Honest Review of Jamie Oliver’s Tomato Soup

If you’re looking for a traditional American-style tomato soup, this isn’t it. Instead of the pourable, thin version you’re used to, you’ll be making more of a soaked bread “stew.” Don’t be discouraged by its less-than-appetizing appearance though, because this soup is delicious! Simmering the garlic and basil in oil creates a delicious base, and using whole tomatoes ensures the soup tastes like actual tomatoes.

The bread may seem like an odd addition, but it soaks up all of the big flavor you’ve created and ensures each bite is satisfying. The addition of Parmesan cheese and the drizzle of olive oil finish things in the best way, adding a bit of umami and creaminess.

I personally loved this soup, and while it’s not a replacement for my beloved canned tomato soup, it’s a recipe I’ll keep in rotation. It’s flavorful and easy to prepare and perfect for a chilly weeknight dinner.

Tips for Making the 5-Ingredient Tomato Soup

The recipe is great as written, but I have a few tips for recreating it in your kitchen.

• Choose your tomatoes wisely. I used one (28-ounce) can of peeled plum tomatoes from a brand I love. I suggest you do the same. Great tomatoes make all of the difference in this dish.

• Use stale bread. Oliver uses ciabatta in his recipe and recommends that it’s stale before adding it. This helps maintain some of its texture and structure, even when completely covered in soup. If your bread isn’t stale, consider tearing it into large pieces and “dry it” in your oven on a large baking sheet at 250 degrees Fahrenheit until firm.

• Only make what you’ll eat. This soup is best when enjoyed right after making it. If you’re unsure you’ll be able to finish the pot, consider making half. You could also prepare up to the step where the bread is added, taking what you need and then saving the remainder, but separately, to combine before enjoying another time.

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