This delicious and creamy tomato soup by James Martin is the perfect comfort meal. It’s easy to make with simple ingredients like ripe tomatoes, garlic, and a hint of chilli. Topped with confit cherry tomatoes and aromatic herb oil, it’s a warm and flavorful dish everyone will love.
Ingredients Needed
For the Soup:
- 1 shallot, peeled and diced
- 500g (1 lb) ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 50ml (1.7 fl oz) olive oil
- Salt and pepper, to taste
- 500ml (2 cups) vegetable stock
- 50ml (1.7 fl oz) double cream
For the Confit Tomatoes:
- 400g (14 oz) cherry tomatoes, halved
- 100ml (3.4 fl oz) olive oil
- A few sprigs of thyme
- A few sprigs of rosemary
For the Herb Oil:
- 1 large bunch of basil
- 150ml (5 fl oz) vegetable oil
To Serve:
- Optional drizzle of cream
- Croutons
- Confit tomatoes
How To Make Tomato Soup
- Prepare the Soup: Preheat the oven to 200°C (400°F). Place the shallot, ripe tomatoes, garlic, and chilli on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 1 hour.
- Blend the Soup: Once roasted, carefully tip the vegetables into a blender. Add the vegetable stock and double cream, then blitz until smooth. Pour the soup into a pan and warm through.
- Prepare the Confit Tomatoes: Place the halved cherry tomatoes in a baking dish with the olive oil, thyme, and rosemary. Roast in the oven for 30 minutes.
- Make the Herb Oil: Blanch the basil by dipping it in boiling water for 5 seconds, then immediately transfer it to iced water. Squeeze out excess water from the basil and place it in a food processor. Blitz with the vegetable oil for 5 minutes, then strain through a fine sieve.
- Serve: Spoon the soup into bowls, drizzle with the herb oil, add a swirl of cream (optional), and top with croutons and confit tomatoes. Enjoy!
Recipe Tips
- Roast the tomatoes well: Make sure to roast the tomatoes, garlic, and shallots for the full hour to bring out their natural sweetness and deepen the flavors.
- Blend until smooth: When blending the soup, make sure it’s smooth and creamy by blending for a little longer. This ensures no lumps remain.
- Use fresh herbs for the oil: For the herb oil, make sure to use fresh basil and blend it well with the oil. This makes the oil flavorful and vibrant.
- Don’t skip the confit tomatoes: The slow-roasted cherry tomatoes add a burst of sweet and tangy flavor that elevates the soup. Make sure to roast them at the right temperature for 30 minutes.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover tomato soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally until warmed through, about 5-7 minutes.
Nutrition Facts
Serving Size: 1 cup (about 240g)
- Calories: 95
- Total Fat: 4.2g
- Saturated Fat: 0.6g
- Cholesterol: 2mg
- Sodium: 680mg
- Potassium: 430mg
- Total Carbohydrate: 13g
- Dietary Fiber: 2.5g
- Sugars: 6g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Slow Cooked Ham
- James Martin Cauliflower Couscous
- James Martin Fairground Onions
- James Martin Artichoke Pasta
James Martin Tomato Soup Recipe
Description
This delicious and creamy tomato soup by James Martin is the perfect comfort meal. It’s easy to make with simple ingredients like ripe tomatoes, garlic, and a hint of chilli. Topped with confit cherry tomatoes and aromatic herb oil, it’s a warm and flavorful dish everyone will love.
Ingredients
For the Soup:
For the Confit Tomatoes:
For the Herb Oil:
To Serve:
Instructions
- Prepare the Soup: Preheat the oven to 200°C (400°F). Place the shallot, ripe tomatoes, garlic, and chilli on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 1 hour.
- Blend the Soup: Once roasted, carefully tip the vegetables into a blender. Add the vegetable stock and double cream, then blitz until smooth. Pour the soup into a pan and warm through.
- Prepare the Confit Tomatoes: Place the halved cherry tomatoes in a baking dish with the olive oil, thyme, and rosemary. Roast in the oven for 30 minutes.
- Make the Herb Oil: Blanch the basil by dipping it in boiling water for 5 seconds, then immediately transfer it to iced water. Squeeze out excess water from the basil and place it in a food processor. Blitz with the vegetable oil for 5 minutes, then strain through a fine sieve.
- Serve: Spoon the soup into bowls, drizzle with the herb oil, add a swirl of cream (optional), and top with croutons and confit tomatoes. Enjoy!
Notes
- Roast the tomatoes well: Make sure to roast the tomatoes, garlic, and shallots for the full hour to bring out their natural sweetness and deepen the flavors.
- Blend until smooth: When blending the soup, make sure it’s smooth and creamy by blending for a little longer. This ensures no lumps remain.
- Blend until smooth: When blending the soup, make sure it’s smooth and creamy by blending for a little longer. This ensures no lumps remain.
- Don’t skip the confit tomatoes: The slow-roasted cherry tomatoes add a burst of sweet and tangy flavor that elevates the soup. Make sure to roast them at the right temperature for 30 minutes.
James Martin Tomato Soup Recipe