Isle of Wight Tomato and Basil Soup
A vibrant, velvety soup celebrating sweet Isle of Wight tomatoes roasted with garlic and blitzed with fresh fragrant basil.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 195 kcal
Equipment
- •Baking tray
- •Large saucepan
- •Stick blender
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 195 kcal
- fat
- 14 g
- carbs
- 14 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 195 kcal
Instructions
- 1
Preheat your fan oven to 180°C.
- 2
Arrange the halved tomatoes and unpeeled garlic cloves cut-side up on a large baking tray.
- 3
Drizzle with olive oil and season with half the salt and pepper.
- 4
Roast for 35 minutes until the tomatoes are soft, juicy, and slightly charred at the edges.
- 5
Melt the butter in a large saucepan over a medium heat on the hob.
- 6
Add the chopped onion and fry gently for 8 minutes until soft and translucent.
- 7
Squeeze the roasted garlic cloves from their skins into the saucepan.
- 8
Tip in the roasted tomatoes along with all the rich roasting juices from the tray.
- 9
Pour in the hot vegetable stock and simmer gently for 10 minutes.
- 10
Stir in the fresh basil leaves and take the pan off the heat immediately.
- 11
Blitz with a stick blender until completely smooth and velvety.
- 12
Season to taste with sugar, remaining salt, and pepper, then serve with a swirl of double cream.
Chef's tips
Roasting the tomatoes concentrates their natural sugars and caramelises the juices. Add the fresh basil right before blending rather than simmering it to preserve its bright herbal aroma and vibrant colour.
Ingredient substitutions
- Isle of Wight vine tomatoes → ripe heritage vine tomatoes
- double cream → oat cream for a vegan version
- butter → olive oil for a dairy-free soup base
Storage
Store the cooled soup in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over a medium-low hob heat until piping hot, stirring frequently.
Common mistakes to avoid
- •Discarding the sweet roasting juices left behind on the baking tray.
- •Boiling the basil in the soup, which turns it brown and dulls the fresh flavour.
- •Using pale, underripe tomatoes that lack sweetness and make the soup watery.
Serving suggestions
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