## James Martin’s Comforting Roasted Tomato Soup: A Winter Warmer Recipe
There’s nothing quite like the warmth of a hearty homemade soup on a cold winter’s day. And when that soup is James Martin’s exquisite roasted tomato creation, paired with crusty bread, it becomes an absolute culinary delight. This isn’t just any tomato soup; it’s a celebration of flavour, texture, and the simple pleasures of comforting food. Martin himself describes it as “gorgeous,” and after trying this recipe, you’ll wholeheartedly agree.
This recipe is more than just a bowl of soup; it’s an experience. The deep, roasted flavour of the tomatoes, enhanced by the subtle notes of herbs and a touch of cream, creates a symphony of taste that will leave you wanting more. Best of all, it’s incredibly versatile. Feel free to adjust the ingredients to your liking, adding your favourite herbs or spices to create your own unique twist.
Why This Recipe Reigns Supreme:
*
Flavor Explosion:
The roasting process intensifies the sweetness of the tomatoes, creating a rich and complex flavour profile that elevates this soup beyond the ordinary.*
Versatility:
Easily adaptable to suit your preferences and available ingredients. Experiment with different herbs, spices, or even add other vegetables for extra nutritional value.*
Make-Ahead Friendly:
This soup freezes beautifully, allowing you to enjoy its deliciousness throughout the colder months without the hassle of constant preparation. Perfect for batch cooking and meal prepping.*
Elegant Presentation:
The addition of confit tomatoes and herb oil elevates this simple soup into a restaurant-worthy dish, perfect for impressing guests or treating yourself.Ingredients:
* 1 shallot, peeled and diced
* 500g ripe tomatoes, halved
* 4 garlic cloves, peeled
* 1 red chili, sliced
* 50ml olive oil
* Salt and freshly ground black pepper
* 500ml vegetable stock
* 50ml double cream
* 400g cherry tomatoes, halved
* 100ml olive oil
* A few sprigs of fresh thyme
* A few sprigs of fresh rosemary
* 1 large bunch of fresh basil
* 150ml vegetable oil
* Optional: Drizzle of cream for serving
* Croutons, for serving
* Confit Tomatoes, for serving (recipe can be easily found online)
Method:
1.
Roast the Tomatoes:
Preheat your oven to 200°C (400°F). Place the shallot, halved tomatoes, garlic, and chili on a baking tray. Drizzle with 50ml olive oil, season generously with salt and pepper, and roast for approximately one hour, or until the tomatoes are softened and slightly caramelized. This step is crucial for developing the deep, rich flavour of the soup.2.
Blend the Soup:
Once roasted, carefully transfer the mixture to a blender. Add the vegetable stock and double cream. Blend until you achieve a completely smooth and velvety texture. Taste and adjust seasoning as needed.3.
Confit the Cherry Tomatoes:
While the main soup is roasting, prepare the confit tomatoes. Toss the cherry tomatoes with 100ml olive oil and thyme sprigs on a separate baking tray. Roast for about 30 minutes at 200°C (400°F), until they are soft and slightly blistered.4.
Make the Herb Oil:
Quickly blanch the basil leaves in boiling water for five seconds, then immediately plunge them into ice water to stop the cooking process. Squeeze out excess water and finely chop the basil. Blend the chopped basil with 150ml vegetable oil in a food processor for about five minutes, then strain the mixture through a fine-mesh sieve to remove any solids. This creates a vibrant green herb oil that adds a beautiful colour and flavour to your soup.5.
Assemble and Serve:
Gently heat the blended tomato soup in a saucepan. To serve, ladle the soup into bowls, top with a generous spoonful of the confit tomatoes, a drizzle of the herb oil, and a small amount of extra cream if desired. Garnish with croutons and a sprinkle of fresh herbs for a final touch of elegance.Enjoy this delicious and comforting soup on a chilly evening, knowing you’ve created something truly special with the help of culinary master, James Martin!
