The warmth of homemade soup can be comforting during the winter months and made even tastier when paired with crusty bread.
They can be packed with almost any vegetable you’ve got in the fridge for an immune system-boosting pick-me-up throughout the colder months.
James Martin has shared a plethora of soup recipes throughout his career, including this roasted tomato one.
The recipe notes said: “Everyone loves a bowl of homemade tomato soup. This gorgeous recipe is served with confit tomatoes and herb oil, making it that little bit more special. Perfect cold weather comfort food!”
It serves four people but soup freezes incredibly well so can always be made and frozen for later in the year.
Ingredients:
For the soup:
One shallot, peeled and diced
500g ripe tomatoes, halved
Four garlic cloves, peeled
One red chilli, sliced
50ml olive oil
Salt and pepper
500ml vegetable stock
50ml double cream
Confit tomatoes:
400g cherry tomatoes, halved
100ml olive oil
A few sprigs of thyme
A few sprigs of rosemary
Herb oil:
One large bunch of basil
150ml vegetable oil
To serve:
Drizzle of cream, optional
Method:
Start by preheating the oven to 200C and then place the shallots, tomatoes, garlic and chilli onto a baking tray.
Drizzle them with the olive oil and roast for one hour. Once roasted, tip into a blender, and add the stock and cream before blitzing into a smooth soup.
Pop the mixture into a pan and warm through on the hob. Meanwhile, roast the cherry tomatoes in the oil and thyme for 30 minutes.
To make the herb oil, dip the basil into boiling water for five seconds before placing it immediately into iced water.
Squeeze it out and place it into a food processor, blitzing it with the oil for five minutes and popping it straight through a fine sieve.
To serve, spoon the soup into bowls, top with oil, a little drizzle of cream and sprinkle over croutons and confit tomatoes.
