James Martin Tomato And Basil Soup

This James Martin Tomato And Basil Soup is a classic, comforting bowl of soup that highlights the natural sweetness of ripe tomatoes and the fresh aroma of basil. It has a smooth, velvety texture with a light richness from olive oil and a gentle savoury depth from slowly cooked vegetables. The recipe is simple and approachable, making it perfect for beginners as well as experienced home cooks. From start to finish, the soup takes around 35 minutes to prepare.

Ingredients

For the Soup

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 carrot, finely diced
• 2 celery sticks, finely diced
• 800g ripe tomatoes, chopped (or good quality tinned tomatoes)
• 500ml vegetable stock
• 1 tbsp tomato purée
• 1 tsp caster sugar
• Salt and freshly ground black pepper

For Finishing

• Small handful fresh basil leaves
• 2 tbsp double cream (optional)
• Extra basil leaves for garnish
• Crusty bread for serving

How to Make James Martin Tomato And Basil Soup

• Prepare the vegetables: Peel and finely chop the onion, carrot and celery. Crush the garlic and roughly chop the tomatoes if using fresh ones.
• Cook the base: Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook gently for 8 to 10 minutes until softened but not coloured.
• Add the garlic and tomatoes: Stir in the crushed garlic and cook for 1 minute. Add the chopped tomatoes and tomato purée, stirring well so everything is evenly combined.
• Simmer the soup: Pour in the vegetable stock and add the caster sugar. Bring to a gentle simmer and cook for about 15 minutes so the vegetables become tender and the flavours develop.
• Blend until smooth: Add the fresh basil leaves, then blend the soup using a stick blender until smooth and silky. Season with salt and freshly ground black pepper.
• Finish and serve: Stir in the double cream if using and warm the soup gently. Ladle into bowls and garnish with extra basil leaves before serving.

Tips

How can I make the soup extra smooth?

Blend the soup thoroughly with a stick blender and pass it through a fine sieve if you prefer an ultra silky texture.

How do I balance the acidity of tomatoes?

If the soup tastes slightly sharp, add a pinch of sugar or a small splash of cream to soften the acidity.

Can I roast the tomatoes first?

Yes. Roasting the tomatoes in the oven with olive oil for 20 minutes before adding them to the soup will deepen the flavour.

Which tomatoes are best for soup?

Ripe plum tomatoes or vine tomatoes work particularly well because they have strong flavour and natural sweetness.

Serving Suggestions

• Serve with warm crusty bread or a buttered baguette
• Pair with a classic grilled cheese sandwich
• Top with extra cream and cracked black pepper
• Add homemade croutons for texture

Storage

Room Temperature

Allow the soup to cool slightly before serving, but do not leave it out for more than 2 hours.

Refrigerator

Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until piping hot.

Freezing

This soup freezes very well. Place cooled soup into freezer containers and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat gently before serving.

Nutrition

• Calories: 160 kcal
• Carbohydrates: 18 g
• Protein: 4 g
• Fat: 8 g
• Saturated Fat: 2 g
• Sodium: 540 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Tomato And Basil Soup

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A smooth and comforting tomato and basil soup inspired by James Martin, made with ripe tomatoes, fresh basil and simple vegetables for a classic flavourful bowl.

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 carrot, finely diced

• 2 celery sticks, finely diced

• 800g ripe tomatoes, chopped

• 500ml vegetable stock

• 1 tbsp tomato puree

• 1 tsp caster sugar

• Salt and black pepper

• Fresh basil leaves

• 2 tbsp double cream (optional)

Directions

• Heat olive oil in a large saucepan and gently cook the onion, carrot and celery for about 8–10 minutes until softened.
• Add the crushed garlic and cook briefly until fragrant.
• Stir in the chopped tomatoes and tomato puree and mix well.
• Pour in the vegetable stock and add the caster sugar.
• Simmer gently for about 15 minutes until the vegetables are tender.
• Add fresh basil leaves and blend the soup until smooth using a stick blender.
• Season with salt and pepper and stir in the cream if using.
• Serve hot with extra basil leaves and crusty bread.

Notes

• Roasting tomatoes first can deepen the flavour.
• Add a splash of cream to balance acidity.
• The soup freezes well for up to 3 months.