James Martin Tomato And Basil Soup​

James Martin Tomato And Basil Soup is a celebration of simple, high-quality ingredients. While it is easy to open a can, James elevates this lunch staple by roasting fresh, ripe tomatoes with garlic and herbs before they even hit the soup pot. This roasting process caramelizes the natural sugars in the tomatoes, intensifying their flavor and banishing the watery acidity often found in quick versions. Finished with a mountain of fresh basil and a touch of cream, this soup is velvety, vibrant, and tastes like a bowl of pure summer.

Try More Recipes:

• James Martin Carrot And Coriander Soup
• ​James Martin Celeriac Soup​
• James Martin Parsnip Soup

Why You Will Love This Tomato And Basil Soup​ Recipe:

• Roasted Depth: Roasting the tomatoes concentrates the flavor, adding a sweetness and complexity you can’t get from boiling alone.
• Vibrant Color: By adding the fresh basil right at the end, the soup retains a stunning bright red-orange hue rather than turning muddy brown.
• Silky Texture: James’s method involves blending and (optionally) passing the soup through a sieve for a Michelin-star smooth finish.
• Comfort Food Classic: It pairs perfectly with a grilled cheese sandwich, making it the ultimate comfort meal.

James Martin Tomato And Basil Soup Ingredients

• 1 kg Ripe Tomatoes: Plum or vine-ripened, halved.
• 2 Red Peppers: (Optional, but James often adds them for sweetness), deseeded and quartered.
• 4 Garlic Cloves: Peel left on (for roasting), then squeezed out.
• 1 Large Onion: Finely chopped.
• 2 tbsp Olive Oil: For roasting.
• 50g Butter: For sweating the onions.
• 1 tbsp Tomato Purée: To deepen the color.
• 500ml – 750ml Vegetable or Chicken Stock: Hot.
• 1 Large Bunch Fresh Basil: Leaves picked, stalks reserved.
• 1 tsp Sugar: To balance the acidity.
• 100ml Double Cream: (Optional) For a richer finish.
• Salt & Black Pepper: To taste.

How To Make James Martin Tomato And Basil Soup

1. Roast the Veg: Preheat the oven to 200°C (400°F). Place the halved tomatoes, red peppers (if using), and garlic cloves (in their skins) on a large baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30–40 minutes until soft and slightly charred at the edges.
2. Sweat the Onion: While the tomatoes roast, melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 10 minutes until soft and translucent but not browned. Stir in the tomato purée and cook for 1 minute.
3. Combine: Squeeze the roasted soft garlic out of its skins into the pan. Add the roasted tomatoes, peppers, and any juices from the baking tray into the saucepan.
4. Simmer: Pour in the hot stock and add the basil stalks (keep the leaves for later). Bring to a boil, then reduce the heat and simmer for 15 minutes to let the flavors meld.
5. Remove Stalks: Fish out the basil stalks and discard them.
6. Blend: Remove the pan from the heat. Stir in the fresh basil leaves. Using a stick blender (or transferring to a liquidizer), blitz the soup until smooth.
7. Strain (Optional): For a truly “chef-style” soup, pass the mixture through a fine sieve to remove tomato skins and seeds. If you prefer a rustic soup, skip this step.
8. Finish: Return the soup to the pan to reheat gently. Stir in the sugar and double cream (if using). Taste and adjust the seasoning with salt and pepper.

Recipe Tips

• The Sugar Fix: Tomatoes vary wildly in acidity. Taste your soup at the end. If it tastes sharp or sour, add the sugar teaspoon by teaspoon until it tastes rounded and savory.
• Basil Timing: Don’t boil fresh basil leaves for 20 minutes; they will lose their flavor and turn the soup a dark, murky color. Add them just before blending to keep the flavor bright and peppery.
• Winter Alternative: If fresh tomatoes are pale and tasteless (out of season), swap the 1kg fresh tomatoes for 2 x 400g tins of San Marzano plum tomatoes. Skip the roasting step and simmer them directly in the pan.
• Garlic Paste: Roasting garlic in its skin steams the clove inside, turning it into a sweet, mellow paste that squeezes out easily. Don’t peel it before roasting, or it will burn and turn bitter.

What To Serve With Tomato And Basil Soup?

The classic partner is, of course, a Grilled Cheese Sandwich (or “Cheese Toastie”) made with sharp cheddar or Gruyère. For a lighter option, serve with James Martin’s Cheese Straws or a slice of focaccia dipped in olive oil. A drizzle of pesto on top of the soup reinforces the basil flavor beautifully.

How To Store Leftovers Tomato And Basil Soup?

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: This soup freezes brilliantly. Store in freezer bags or containers for up to 3 months. If you added cream, it may separate slightly upon thawing; just whisk it vigorously while reheating.

How To Reheat Leftovers Tomato And Basil Soup?

• Stovetop: Reheat gently over medium heat until piping hot. Do not let it boil rapidly if you have added cream, as it may curdle.
• Microwave: Heat in a microwave-safe bowl for 2–3 minutes, stirring halfway through.

FAQs

Try More Recipes:

• James Martin Broccoli And Stilton Soup​
• James Martin French Onion Soup
• James Martin Tomato And Red Pepper Soup​

Tomato And Basil Soup Nutrition Facts (Per serving, without bread)

• Calories: ~180 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 450mg
• Total Carbohydrate: 14g
• Protein: 4g

James Martin Tomato And Basil Soup​

Recipe by Ella ThompsonCourse: Starter, Lunch, DinnerCuisine: British, AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

180

kcal

James Martin Tomato And Basil Soup relies on roasting fresh tomatoes and garlic to create a deep, sweet flavor profile. Finished with fresh basil and a touch of cream, it is a smooth, comforting classic that is far superior to anything from a can.

Ingredients

• 1 kg Ripe Tomatoes: Plum or vine-ripened, halved.

• Red Peppers: (Optional, but James often adds them for sweetness), deseeded and quartered.

• 4 Garlic Cloves: Peel left on (for roasting), then squeezed out.

• 1 Large Onion: Finely chopped.

• 2 tbsp Olive Oil: For roasting.

• 50g Butter: For sweating the onions.

• 1 tbsp Tomato Purée: To deepen the color.

• 500ml – 750ml Vegetable or Chicken Stock: Hot.

• 1 Large Bunch Fresh Basil: Leaves picked, stalks reserved.

• 1 tsp Sugar: To balance the acidity.

• 100ml Double Cream: (Optional) For a richer finish.

• Salt & Black Pepper: To taste.

Directions

• Roast the Veg: Preheat the oven to 200°C (400°F). Place the halved tomatoes, red peppers (if using), and garlic cloves (in their skins) on a large baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 30–40 minutes until soft and slightly charred at the edges.
• Sweat the Onion: While the tomatoes roast, melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 10 minutes until soft and translucent but not browned. Stir in the tomato purée and cook for 1 minute.
• Combine: Squeeze the roasted soft garlic out of its skins into the pan. Add the roasted tomatoes, peppers, and any juices from the baking tray into the saucepan.
• Simmer: Pour in the hot stock and add the basil stalks (keep the leaves for later). Bring to a boil, then reduce the heat and simmer for 15 minutes to let the flavors meld.
• Remove Stalks: Fish out the basil stalks and discard them.
• Blend: Remove the pan from the heat. Stir in the fresh basil leaves. Using a stick blender (or transferring to a liquidizer), blitz the soup until smooth.
• Strain (Optional): For a truly “chef-style” soup, pass the mixture through a fine sieve to remove tomato skins and seeds. If you prefer a rustic soup, skip this step.
• Finish: Return the soup to the pan to reheat gently. Stir in the sugar and double cream (if using). Taste and adjust the seasoning with salt and pepper.

Notes

• The Sugar Fix: Tomatoes vary wildly in acidity. Taste your soup at the end. If it tastes sharp or sour, add the sugar teaspoon by teaspoon until it tastes rounded and savory.
  Basil Timing: Don’t boil fresh basil leaves for 20 minutes; they will lose their flavor and turn the soup a dark, murky color. Add them just before blending to keep the flavor bright and peppery.
  Winter Alternative: If fresh tomatoes are pale and tasteless (out of season), swap the 1kg fresh tomatoes for 2 x 400g tins of San Marzano plum tomatoes. Skip the roasting step and simmer them directly in the pan.
  Garlic Paste: Roasting garlic in its skin steams the clove inside, turning it into a sweet, mellow paste that squeezes out easily. Don’t peel it before roasting, or it will burn and turn bitter.