Jamie’s 15 Minute Mexican Tomato Soup, in 45 minutes


I have no idea what kind of kitchen witchcraft Mr Oliver employs, but it clearly eludes me. I couldn’t cook one of his 15 minute meals in 15 minutes if my life depended on it. But this soup is definitely worth it. I was introduced to the soup by my friend Cuttsy, and it was famously dubbed “too flavoursome” by my former housemate Elly. So if you’re into bland food, perhaps skip this one.

The recipe calls for chilli nachos as well, but that seemed like overkill, so I just cut some Lebanese flat bread into triangles and baked them for dunking purposes.

For the soup you will need:

1 small bunch of spring onions
olive oil
1 bunch of fresh coriander
4 cloves of garlic (I just used minced garlic)
100g basmati rice
450g jarred red peppers
2 x 400g tins of chopped tomatoes
250ml fat-free natural yoghurt
2 tsp pickled jalapeño chillies
½ a bunch of fresh mint
2 limes
I also added 1 jar of Cannellini beans as per Cuttsy’s recommendation

For the sprinkles on top:

1 handful of cherry tomatoes
1 ripe avocado
30g feta cheese

Start your engines….

Trim and finely slice the spring onions (reserving some for garnish) and put into the pan with 2 tablespoons of oil.

Tear in the coriander stalks (reserving the leaves)

Squash in the unpeeled garlic through a garlic crusher (or throw in the minced garlic) and add the rice, drained jarred peppers, and the tinned tomatoes.

Pour in the drained Cannellini beans as well as 850ml of boiling water, add a pinch of salt and cover with the lid.

Quarter the cherry tomatoes, halve the avocado (discarding the stone) and place on a serving board with the reserved spring onions and coriander leaves, and the feta.

In a bowl, use the stick blender to blitz the yoghurt and jalapeño chillies with a splash of their pickling vinegar and the top leafy half of the mint until nice and smooth.

Next use the stick blender to blitz the soup until smooth, add the juice of ½ a lime, season well to taste, then either enjoy it thick, or add some water to thin it down.

Drizzle the yoghurt over the soup and serve with the nachos or baked flat bread, sprinkles and lime wedges.


These are the baked Lebanese flat bread triangles.

Strangely, I totally forgot about the feta. I never forget about cheese.


The Jalapeno juice yogurt is zingy and delicious.



With sprinkles

I recommend dousing your soup with your favourite hot sauce. Mine comes all the way from Samoa.


As far as healthy and delicious recipes go, this is a winner. Perfect for winter. Perhaps set aside half an hour or more 😉

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12 Responses to Jamie’s 15 Minute Mexican Tomato Soup, in 45 minutes

  1. alifemoment says:

    Delicious tomato soup! 🙂

  2. Raluca says:

    Just made Gordon Ramsay’s 20 minute Bolognese sauce in about 50-55 mins. Time is a relative concept ha!

  3. One of my old housemates used to try and do Jamie’s recipes to time (back in the 30 minute meal days!) and would end up with the biggest pile of dishes, food on the walls/floor/roof you name it! This looks delish regardless of the timeframe however!

    • Bec says:

      Haha that sounds about right, our kitchen was trashed afterwards! Funny how they don’t mention that aspect on the show…

  4. Looks delicious! You can definitely cook his meals in 15 minutes. You just need to spend the next hour cleaning!

  5. I love this soup, my bestie made it the other day and it’s on my “to-make” list!

  6. Cate says:

    Great recipe! I added black beans and some frozen corn to make the soup a meal in itself. Also added some chilli flakes instead of hot sauce for some heat, worked well 😋

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