James Martin Tomato Soup

This James Martin tomato soup is a classic, comforting bowl of food that feels both simple and refined. It has a smooth, velvety texture with a deep tomato flavour balanced by gentle sweetness and a touch of cream. The recipe is straightforward and beginner friendly, making it ideal for weeknight cooking or relaxed lunches. From start to finish, it comes together in about 40 minutes.

Ingredients

For the soup base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 kg ripe tomatoes, chopped. Or 2 x 400 g tins good-quality chopped tomatoes
• 1 tbsp tomato purée
• 750 ml vegetable stock

For finishing

• 2 tbsp caster sugar
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 100 ml double cream, plus extra to serve
• A small handful fresh basil leaves, finely chopped

How to Make James Martin Tomato Soup

• Prepare the base:Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for 8 to 10 minutes until soft and translucent, but not coloured. Stir in the garlic and cook for another minute until fragrant.
• Build the flavour:Add the tomatoes and tomato purée to the pan. Stir well, then pour in the vegetable stock. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally.
• Blend the soup:Remove the pan from the heat. Use a stick blender to blend the soup until completely smooth. If using a jug blender, allow the soup to cool slightly before blending in batches.
• Finish and season:Return the soup to low heat. Stir in the caster sugar, double cream, salt, and black pepper. Taste and adjust the seasoning if needed. Add the chopped basil just before serving.

Tips for the Best Tomato Soup

How do I avoid a sharp or acidic taste?

If the soup tastes too sharp, add a little more sugar or a splash of cream. Ripe tomatoes also make a big difference.

Can I make this soup without cream?

Yes. You can leave out the cream or replace it with milk or a dairy-free alternative. The soup will still be rich and flavourful.

What if my soup is too thick?

Simply add a little extra hot stock or water and stir until you reach the consistency you like.

How do I make it extra smooth?

For an ultra-silky texture, pass the blended soup through a fine sieve before reheating.

Serving Suggestions

• Serve with crusty bread or warm rolls
• Pair with a grilled cheese sandwich
• Finish with a swirl of cream and fresh basil leaves
• Add homemade croutons for texture

Storage

Room temperature

Let the soup cool completely. It should not be left out for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, stirring often.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot.

Nutrition Information

• Calories: 210 kcal
• Carbohydrates: 18 g
• Protein: 4 g
• Fat: 14 g
• Saturated fat: 7 g
• Sodium: 480 mg

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

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.