James Martin Tomato Soup

This James Martin-inspired tomato soup is a simple, comforting bowl made with roasted tomatoes, onion, garlic and a splash of cream. It has a smooth, velvety texture and a rich tomato flavour balanced by gentle sweetness. The recipe is easy enough for beginners and takes about 45 minutes from start to finish. Serve it with crusty bread for a satisfying lunch or light supper.

Ingredients

For the Soup

• 1kg ripe tomatoes, halved or quartered if large
• 1 medium onion, peeled and cut into wedges
• 3 garlic cloves, peeled
• 2 tablespoons olive oil
• 500ml vegetable stock
• 1 tablespoon tomato purée
• 1 teaspoon sugar, optional, to taste
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 100ml double cream

For Serving

• A few fresh basil leaves, optional
• Crusty bread, optional

How to Make Tomato Soup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and have a large roasting tray ready.
• Mix the vegetables: Put the tomatoes, onion and garlic on the tray. Drizzle over the olive oil, add the salt and pepper, and toss until evenly coated. Spread everything out in a single layer.
• Roast until tender: Roast for 25 to 30 minutes, until the tomatoes are soft and the onion is tender with lightly browned edges. The tomatoes should release plenty of juice.
• Simmer the soup: Transfer the roasted vegetables and their juices to a large saucepan. Stir in the stock and tomato purée, bring to a gentle simmer and cook for 5 minutes.
• Cool slightly and blend: Take the pan off the heat and allow the soup to cool for a few minutes. Blend with a stick blender until smooth. If using a jug blender, work in batches and follow the manufacturer’s instructions for hot liquids.
• Finish and serve: Stir in the cream and warm the soup gently without boiling. Taste and add the optional sugar if the tomatoes are sharp, along with more salt or pepper if needed. Ladle into bowls and finish with basil, if you like.

Tips for the Best Tomato Soup

How Do I Make the Soup Smooth?

Blend the soup thoroughly after simmering. For an especially silky finish, press it through a fine sieve to remove any remaining tomato skins and seeds.

What If My Soup Tastes Too Acidic?

Tomatoes vary in sweetness, so taste the soup before adding sugar. Stir in a little at a time until the flavour is balanced. The cream will also soften some of the sharpness.

How Can I Adjust the Thickness?

For a thinner soup, add a little extra stock after blending. If it is thinner than you like, simmer it uncovered for a few minutes before adding the cream.

Can I Make It Without Cream?

Yes. Leave out the cream for a lighter soup, or stir in a splash of unsweetened plant-based cream. Check that your stock is vegan if needed.

Serving Suggestions

• Serve with warm crusty bread and butter.
• Pair with a mature cheddar toastie for a hearty lunch.
• Scatter over homemade croutons and fresh basil.
• Add a swirl of cream and a little freshly ground black pepper.

Storage and Reheating

Room Temperature

Do not leave the soup at room temperature for more than 2 hours. Divide it into shallow containers so it cools promptly, then refrigerate or freeze.

Refrigerator

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan, stirring until piping hot throughout. Avoid boiling vigorously once the cream has been added.

Freezing

Freeze cooled soup in airtight, freezer-safe containers for up to 3 months, leaving space for expansion. For the best texture, freeze it before adding the cream. Thaw overnight in the refrigerator, reheat until piping hot and stir in the cream just before serving.

Nutrition

Approximate values per serving, based on four servings and excluding optional bread, basil and sugar:

• Calories: 220 kcal
• Carbohydrates: 15g
• Protein: 3g
• Fat: 17g
• Saturated fat: 7g
• Sodium: 650mg

Nutrition values are estimates and will vary depending on the ingredients and stock used.

FAQs