James Martin Tomato Soup is made with roasted plum tomatoes, sweet red onions, garlic, fresh basil, vegetable stock, and rich mascarpone cheese. The result is a velvety, smooth soup with a deep, savory flavor and a hint of sweetness. It is the perfect comfort food for a chilly evening and makes a hearty dinner for four people.
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Why You Will Love This Tomato Soup:
- Roasting Creates Deep Flavor: This recipe roasts the tomatoes, onions, and garlic first. This simple step caramelizes their natural sugars and removes any raw, acidic taste, creating a much sweeter and richer soup.
- Incredibly Creamy Texture: The mascarpone cheese (or heavy cream) stirred in at the end makes this soup unbelievably velvety and smooth. It feels luxurious and cuts through any remaining sharpness from the tomatoes.
- Simple, Fresh Ingredients: It uses a handful of fresh, whole ingredients. You get a vibrant, restaurant-quality flavor without a long list of dried spices or complicated additives.
- It’s a Freezer Favorite: This soup freezes perfectly. You can make a big batch when tomatoes are in season, freeze it, and have a taste of summer comfort on a cold winter night.
James Martin Tomato Soup Ingredients
For Roasting:
- 2 lbs (approx. 1kg) fresh plum tomatoes, halved
- 2 red onions, quartered
- 1 whole garlic bulb, top sliced off
- 3 tablespoons olive oil
- 1 tablespoon sugar
- Sea salt and freshly ground black pepper
For the Soup:
- 1 large bunch of fresh basil
- 2 cups (500ml) vegetable stock (or chicken stock)
- 1/2 cup (100g) mascarpone cheese
- Extra basil leaves, for garnish
How To Make James Martin Tomato Soup
- Roast the vegetables: Preheat your oven to 400°F (200°C). Place the halved tomatoes (cut-side up), quartered onions, and the whole garlic bulb on a large, parchment-lined baking tray.
- Season and cook: Drizzle the vegetables generously with olive oil. Sprinkle them with the sugar, sea salt, and black pepper. Roast for 30 to 35 minutes, or until the vegetables are soft, collapsing, and lightly charred on the edges.
- Prepare the garlic and basil: Remove the tray from the oven and let it cool for a few minutes. Squeeze the soft, roasted garlic cloves out of their skins. Pick the leaves from the fresh basil stalks.
- Blend the soup: Transfer all the roasted vegetables, the squeezed garlic, and the fresh basil leaves into a large pot. Pour in the vegetable stock.
- Puree until smooth: Use an immersion blender (a stick blender) to blend the soup directly in the pot until it is completely smooth and velvety.
- Finish with cream: Place the pot over low heat. Add the mascarpone cheese and stir gently until it has melted and is fully combined. Do not let the soup come to a boil. Serve immediately.
Recipe Tips
- Roasting is Key: Do not skip the roasting step. This process removes the raw, acidic taste from the tomatoes and caramelizes their natural sugars, which creates a much deeper, sweeter flavor.
- Use Plum Tomatoes: For the best soup, use plum tomatoes (like Roma or San Marzano). They have more flesh and fewer seeds than regular salad tomatoes, which makes the soup thicker and richer.
- Don’t Boil the Mascarpone: Add the mascarpone (or heavy cream) at the very end over low heat. If you let the soup boil after adding the dairy, it can curdle or separate.
- Sugar Balances Acidity: The small amount of sugar added before roasting isn’t to make the soup sweet. It helps with caramelization and balances the natural sharpness of the tomatoes.
What To Serve With Tomato Soup?
This rich, creamy soup is a classic for a reason. It is the perfect partner for a gooey grilled cheese sandwich on thick, crusty bread. You can also serve it with warm garlic bread, crunchy croutons for texture, or a simple side salad with a sharp vinaigrette to cut through the richness.
How To Store Leftovers Tomato Soup?
- Refrigerate: Allow the soup to cool to room temperature, then pour it into an airtight container it will stay fresh in the refrigerator for up to 3 days.
- Freeze: This soup freezes beautifully. Let it cool completely, then ladle it into freezer-safe containers or heavy-duty ziplock bags it will last in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftovers Tomato Soup?
1. On the Stovetop (The Best Method) This method gives you the most control and keeps the texture velvety.
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- Stir it gently and frequently as it warms up.
- Important: Do not let the soup come to a rolling boil. Because it contains mascarpone (or cream), boiling it can cause the dairy to separate and make the soup grainy. Heat it just until it is hot and steaming.
2. In the Microwave (The Fastest Method) This is a good option for a single serving.
- Pour the soup into a microwave-safe bowl.
- Cover the bowl with a loose-fitting lid or a paper towel to prevent splatters.
- Heat on high for 1 minute, then stop and stir well.
- Continue heating in 30-second intervals, stirring in between, until the soup is hot all the way through. Stirring is key to make sure it heats evenly and the dairy doesn’t curdle.
FAQs
Yes if you can’t find good-quality fresh plum tomatoes, you can use two 28-ounce cans of whole San Marzano tomatoes. Drain them well, then roast them as directed in the recipe.
This soup is very easy to make vegan simply replace the mascarpone cheese with a high-quality, unsweetened oat cream, cashew cream, or a scoop of full-fat coconut milk.
Absolutely mascarpone cheese adds a slightly thicker, richer texture, but heavy cream (or double cream) will work perfectly to give the soup a smooth, creamy finish.
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Tomato Soup Nutrition Facts
Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 280 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 30mg
- Sodium: 650mg
- Total Carbohydrate: 18g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 5g
James Martin Tomato Soup
Course: Dinners, LunchCuisine: American, BritishDifficulty: Beginner4
servings10
minutes40
minutes280
kcalJames Martin Tomato Soup is made with roasted plum tomatoes, sweet red onions, garlic, fresh basil, vegetable stock, and rich mascarpone cheese. The result is a velvety, smooth soup with a deep, savory flavor and a hint of sweetness. It is the perfect comfort food for a chilly evening and makes a hearty dinner for four people.
Ingredients
2 lbs (approx. 1kg) fresh plum tomatoes, halved
2 red onions, quartered
1 whole garlic bulb, top sliced off
3 tablespoons olive oil
1 tablespoon sugar
Sea salt and freshly ground black pepper
- For the Soup:
1 large bunch of fresh basil
2 cups (500ml) vegetable stock (or chicken stock)
1/2 cup (100g) mascarpone cheese
Extra basil leaves, for garnish
Directions
- Roast the vegetables: Preheat your oven to 400°F (200°C). Place the halved tomatoes (cut-side up), quartered onions, and the whole garlic bulb on a large, parchment-lined baking tray.
- Season and cook: Drizzle the vegetables generously with olive oil. Sprinkle them with the sugar, sea salt, and black pepper. Roast for 30 to 35 minutes, or until the vegetables are soft, collapsing, and lightly charred on the edges.
- Prepare the garlic and basil: Remove the tray from the oven and let it cool for a few minutes. Squeeze the soft, roasted garlic cloves out of their skins. Pick the leaves from the fresh basil stalks.
- Blend the soup: Transfer all the roasted vegetables, the squeezed garlic, and the fresh basil leaves into a large pot. Pour in the vegetable stock.
- Puree until smooth: Use an immersion blender (a stick blender) to blend the soup directly in the pot until it is completely smooth and velvety.
- Finish with cream: Place the pot over low heat. Add the mascarpone cheese and stir gently until it has melted and is fully combined. Do not let the soup come to a boil. Serve immediately.
Notes
- Roasting is Key: Do not skip the roasting step. This process removes the raw, acidic taste from the tomatoes and caramelizes their natural sugars, which creates a much deeper, sweeter flavor.
Use Plum Tomatoes: For the best soup, use plum tomatoes (like Roma or San Marzano). They have more flesh and fewer seeds than regular salad tomatoes, which makes the soup thicker and richer.
Don’t Boil the Mascarpone: Add the mascarpone (or heavy cream) at the very end over low heat. If you let the soup boil after adding the dairy, it can curdle or separate.
Sugar Balances Acidity: The small amount of sugar added before roasting isn’t to make the soup sweet. It helps with caramelization and balances the natural sharpness of the tomatoes.
