There’s just something about a bowl of homemade tomato soup, isn’t there? It takes you right back — to rainy school holidays, toast soldiers, and the comforting clink of a spoon on a ceramic bowl. This version, a James Martin gem, gives that classic soup a proper grown-up twist: rich roasted tomatoes, a little chilli kick, silky cream, and the kind of herb oil that makes it look (and taste) a bit posh — even if you’re still in your pyjamas at 3pm.
I made this the other week when I had half a stale baguette, a fridge full of tomatoes going soft, and honestly, a bit of a grey mood. It came out so lush I nearly cried over the blender. Roast it all, blitz it, drizzle it — it’s the kind of simple magic you’ll come back to again and again. And if you’ve got some good bread to dip? Bliss.
Why You’ll Love It
- It’s a proper hug in a bowl — warm, creamy, a little spicy, and deeply tomatoey.
- Easy to make — chuck it in the oven, blend, done.
- A great fridge-clearer — soft tomatoes, bendy herbs? In they go.
- Fancy enough for guests — that swirl of cream and green oil makes you look cheffy.
- Customisable — add cheese, croutons, lentils, or a dollop of pesto.
- Freezer-friendly — batch cook it and freeze for easy lunches.
Ingredients
Soup Base:
- 1 shallot, peeled and diced
- 500g ripe tomatoes, halved
- 4 garlic cloves, peeled
- 1 red chilli, sliced
- 50ml olive oil
- Salt and pepper
- 500ml vegetable stock
- 50ml double cream (plus more to serve)
Confit Tomatoes (optional but gorgeous):
- 400g cherry tomatoes, halved
- 100ml olive oil
- Few sprigs of thyme
- Few sprigs of rosemary
Herb Oil:
- 1 large bunch of basil
- 150ml vegetable oil
How to Make It
Roast the base ingredients:
Preheat your oven to 200°C. Scatter the halved tomatoes, shallots, garlic, and chilli on a roasting tray. Drizzle with olive oil, season with salt and pepper, and roast for about 1 hour until everything’s soft, blistered, and fragrant.
Blitz it into silky goodness:
Let the tray cool slightly, then carefully tip it into a blender or use a stick blender right in the pot. Add your stock and cream and blitz until smooth. Pour it into a pan and gently reheat. Don’t boil it — we want smooth, not split.
Confit the cherry tomatoes:
Meanwhile, if you’re going the extra mile (and why not?), add cherry tomatoes, oil, rosemary, and thyme to a baking dish and roast for 30 mins at 160°C. They’ll go all jammy and lovely.
Make the herb oil:
Blanch the basil in boiling water for 5 seconds (yes, just 5), then plunge into ice water. Squeeze out the excess water, then blend it with the veg oil for a few minutes. Strain through a sieve or muslin to get a bright green drizzle.
Dish up like a pro:
Ladle soup into bowls, swirl in cream and herb oil, and top with a few of those confit tomatoes. Serve with crusty bread or cheese toasties if you’re feeling indulgent. Or, frankly, even if you’re not.
Common Mistakes and How to Dodge Them
Why is my soup watery?
You may have added too much stock or your tomatoes weren’t very fleshy. Just simmer it down a bit longer or chuck in a spoonful of tomato purée.
It’s too spicy!
That chilli can surprise you. Start with half if you’re unsure — you can always add, but you can’t take it out.
Herb oil looks dull.
Blanch the basil first and don’t skip the ice bath — it keeps the colour vibrant.
Soup’s gone grainy.
That can happen if you boil it too hard after adding cream. Gentle heat only, please.
Storage and Reheating
Fridge:
Store cooled soup in an airtight container for up to 4 days. The flavours deepen — it’s even better the next day.
Freezer:
Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the stove.
To reheat:
Microwave in short bursts or warm on the stove until hot. Stir often. Add a splash of water or stock if it’s thickened too much.
Frequently Asked Questions
Can I use tinned tomatoes instead?
Yep, just roast them less (about 20–30 minutes). Still tasty.
Can I make it vegan?
Absolutely. Skip the cream or use oat cream or coconut milk instead.
Is the herb oil necessary?
Not strictly, but it adds such a lush hit of flavour and colour. Try it once, you’ll get hooked.
Can I use other herbs?
Sure — parsley, coriander, even mint if you’re feeling wild.
Nutrition Facts (Per Serving)
- Calories: 200
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 600mg
- Carbohydrates: 15g
- Sugar: 8g
- Protein: 3g
- Fibre: 3g
Try More James Martin Recipes:
James Martin Tomato Soup Recipe
Description
A warm, roasted tomato soup with cream, garlic, and a subtle chilli kick — comfort in a bowl, dressed up with herb oil and confit cherry tomatoes.
Ingredients
Instructions
- Roast shallots, tomatoes, garlic, and chilli with olive oil at 200°C for 1 hour.
- Blend with stock and cream. Heat gently.
- Roast cherry tomatoes in oil and herbs at 160°C for 30 mins.
- Blend blanched basil with oil for herb drizzle.
- Serve soup with cream, herb oil, and confit tomatoes.
Notes
- Use fully ripe tomatoes for best flavour.
- Adjust chilli to your taste.
- Don’t boil after adding cream.
- Soup thickens as it sits — loosen with stock if needed.