James Martin Tomato and Basil Soup Recipe

This easy tomato and basil soup is full of flavor from roasted tomatoes, garlic, and fresh basil. it’s warm, comforting, and great for lunch or dinner. perfect with a slice of bread or on its own. everything cooks in one pot, and the blender does the rest.

Ingredients Needed:

• 2½ pounds Roma tomatoes, halved
• ¼ cup extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• ⅓ cup chopped carrots
• 4 garlic cloves, chopped
• 3 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 1 loosely packed cup of fresh basil leaves, plus more for garnish

How To Make Tomato and Basil Soup Recipe?

1. Roast the tomatoes: preheat the oven to 350°F and line a baking sheet with parchment paper. Place the halved tomatoes cut side up, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Roast for 1 hour until soft and slightly wrinkled.
2. Cook the vegetables: in a large pot, and heat the rest of the olive oil over medium heat. Add the onion, carrots, garlic, and ½ teaspoon salt. Cook for about 8 minutes until soft.
3. Simmer everything: add the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme. Let everything simmer for 20 minutes so the flavors mix well.
4. Blend the soup: turn off the heat and let it cool a bit. Blend the soup in batches until smooth. Add the basil and blend again just until it mixes in.
5. Serve and garnish: taste and add more salt or pepper if needed. Pour into bowls and top with extra basil leaves.

Recipe Tips:

• Use ripe Roma tomatoes: the riper the tomatoes, the sweeter and more flavorful your soup will be. Avoid hard or pale ones.
• Roast tomatoes until edges shrivel: don’t take them out too early. Wait until the edges wrinkle a bit—that’s when the flavor gets rich and deep.
• Don’t skip the carrots: even a small amount adds natural sweetness and helps balance the acidity of the tomatoes.
• Add basil at the end: blend the basil after cooking, not before. This keeps the soup bright green and full of fresh flavor.
• Blend in small batches: if using a regular blender, don’t fill it all the way. Hot soup expands and can spill. Blend slowly and safely.

How To Store & Reheat Leftovers?

• Refrigerate: first, let the leftover tomato and basil soup cool down to room temperature. Then pour it into an airtight container and keep it in the fridge for up to 4 days.
• Freeze: after the soup cools completely, transfer it into freezer-safe containers or bags. Freeze for up to 3 months.
• Reheat: pour the soup into a pot and warm over medium heat, stirring often, until it starts to gently bubble.

Nutrition Facts:

• Calories: 180 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 450mg
• Potassium: 900mg
• Total Carbohydrate: 20g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 4g

Try More James Martin Recipes:

• James Martin Broccoli And Stilton Soup Recipe
• James Martin French Onion Soup

James Martin Tomato and Basil Soup Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

18

minutes

Calories

180

kcal

This easy tomato and basil soup is full of flavor from roasted tomatoes, garlic, and fresh basil. it’s warm, comforting, and great for lunch or dinner. perfect with a slice of bread or on its own. everything cooks in one pot, and the blender does the rest.

Ingredients

• 2½ pounds Roma tomatoes, halved

• ¼ cup extra-virgin olive oil

• Sea salt and freshly ground black pepper

• 1 medium yellow onion, chopped

• ⅓ cup chopped carrots

• 4 garlic cloves, chopped

• 3 cups vegetable broth

• 1 tablespoon balsamic vinegar

• 1 teaspoon fresh thyme leaves

• 1 loosely packed cup of fresh basil leaves, plus more for garnish

Directions

• Roast the tomatoes: preheat the oven to 350°F and line a baking sheet with parchment paper. Place the halved tomatoes cut side up, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Roast for 1 hour until soft and slightly wrinkled.
• Cook the vegetables: in a large pot, and heat the rest of the olive oil over medium heat. Add the onion, carrots, garlic, and ½ teaspoon salt. Cook for about 8 minutes until soft.
• Simmer everything: add the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme. Let everything simmer for 20 minutes so the flavors mix well.
• Blend the soup: turn off the heat and let it cool a bit. Blend the soup in batches until smooth. Add the basil and blend again just until it mixes in.
• Serve and garnish: taste and add more salt or pepper if needed. Pour into bowls and top with extra basil leaves.

Notes

• Use ripe Roma tomatoes: the riper the tomatoes, the sweeter and more flavorful your soup will be. Avoid hard or pale ones.
• Roast tomatoes until edges shrivel: don’t take them out too early. Wait until the edges wrinkle a bit—that’s when the flavor gets rich and deep.
• Don’t skip the carrots: even a small amount adds natural sweetness and helps balance the acidity of the tomatoes.
• Add basil at the end: blend the basil after cooking, not before. This keeps the soup bright green and full of fresh flavor.
• Blend in small batches: if using a regular blender, don’t fill it all the way. Hot soup expands and can spill. Blend slowly and safely.