As the weather rapidly cools down, comfort dishes are starting to make their way back to the menu, and they're here to stay for a good few months. Jamie Oliver has a warming Caprese soup recipe that, served alongside some sourdough bread, is perfect for cosy nights in. With just 40 minutes from start to finish, you can serve this flavourful dish to family and friends in no time.
Posting this recipe for four on his official website, the chef said: “Tomato, buffalo mozzarella and basil form a trio that will transport you straight to sunny Capri. “Serve this soup at room temperature with some chargrilled ciabatta.” Ingredients One bulb of garlic One kg mixed tomatoes extra virgin olive oil Four sun-dried tomatoes in oil One tablespoon soft brown sugar 50g basil leaves, plus a few extra to garnish 11⁄2 tablespoons red wine vinegar Four slices of sourdough bread Two 125g balls of buffalo mozzarella Method Begin by heating your oven to 200oC (gas mark 6).
Cut the garlic bulb in half horizontally and place it in a large roasting tray with the ripe tomatoes. Drizzle one tablespoon of olive oil over the top. Place the tray in the oven and roast for about 25 minutes, or until the tomatoes are soft and bursting.
Once done, remove 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 .
