Has anyone made Jamie Oliver's Tomato soup?

[ivykaty44]

As my dad just did and put 4 TABLESPOONS of balsamic vinegar in and it was the most revolting soup - he checked the recipe and yes it says 4 TBS

please beware...

JO is an arse with balsamic. I made his onion gravy once with loads of balsamic in. The DC evacuated the kitchen at the mere smell of it. Twas vile.

Sometimes I wonder about his palate.....

It was revolting spitting ly so yke

I made it - no one liked it. Have never made homemade soup since.

balsamic vinegar is sweet in a way - but 4 tbs was far to much a couple of dashes would have been ok but it ruined a perfectly good foods

I made it too and yes it was gross! Next time I won't be putting so much balsamic in !!!

Which one, is it the one for MOF? I have made that it was lovely, my family all nicked it! Or is it one from a different book?

He says that for his pregnancy pasta too. I just put one in and thats enough imo.

DD has made this (presumably from 30 minute meals).

It was lovely - mind you i do like strong flavours anyway. I would much rather JO (with lots of flavorus and seasoning) than Nigella who alwasy underseasons and underspices in my view. Buty of course it is a very personal thing.

As far as I can remember, she sploshed the balsamic over the toms and they were roasted in the oven - so the acidic element of the vinegar would have evaporated away I would say.

It was delicious.

Also - there is a great difference between using a cheap balsamic and a more expensive one. The cheap ones taste tinny.

I am not a balsamic poncey twat - mine costs about a fiver from Sainsbos, and it rather sweet.

I tried it and I thought it was fine.

Have made it twice - first time it was lovely with ripe, juicy tomatoes; second time with end of season toms I was trying to use up - absolutely vile and way too acidic. Stupidly hadn't thought about the difference in toms until I tried it - and only then realised that I usually add sugar with other recipes.

Would make it again but be very sparing with the balsamic.

I have a Gordon Ramsay one which is lovely (no balsamic in sight!!)

I agree with GetOrfMoiLand it will make a difference depending on which balsamic you use.
I am a poncey twat though as DH bought me some expensive stuff as a treat and its fab, so when thats gone I shall buy the same again. White balsamic is also lovely, I but sainsbos own.

Am also balsamic ponce ans tbh unless it's good stuff you may as well use normal vinegar

Herbietea - agree about the water issue, a lot of his recpes in MOF say to add far too much water. I add very little when I'm making spag bol/chilli/curry etc

I tried one about 6 months ago and it was revolting, can't remember if it had balsamic in it or not, it was in a magazine and I didn't keep it.

Agree about the water and curry, I make his chicken korma for the kids regularly and it says add the coconut milk + half a tinful of water, I never add the water after the first watery bad experience.