This smooth, rich Hairy Bikers tomato soup with fresh tomatoes is made with roasted ripe tomatoes, garlic, basil and a splash of balsamic vinegar. The roasting brings out a deep, sweet flavour that tinned tomatoes simply cannot match. It serves 4 and is ready in under an hour.
I make this every summer when tomatoes are at their best, and it has become one of my favourite go-to recipes. It is just as good frozen and reheated on a cold evening months later.
Why Use Fresh Tomatoes for Soup?
Fresh tomatoes have a natural sweetness and acidity that develops beautifully when roasted at high heat. The caramelisation concentrates their flavour and removes excess water, giving the soup a thick, velvety body without needing cream or thickeners.
The best varieties for soup are Roma or San Marzano, as they have fewer seeds and a meatier flesh. Vine-ripened tomatoes also work well thanks to their natural sweetness. If your tomatoes are slightly past their prime, roasting rescues them completely.
If you enjoy using fresh seasonal vegetables in soups, try our beetroot soup or celeriac and apple soup for more ideas.
Tomato Soup With Fresh Tomatoes Ingredients
- 2 kg fresh, ripe tomatoes
- 4 cloves garlic, unpeeled
- 1 large onion, chopped
- 2 tbsp olive oil
- 1.5 litres vegetable or chicken stock
- Large bunch fresh basil leaves, roughly chopped
- 1 tbsp balsamic vinegar
- Salt and black pepper
- Sugar (optional, to balance acidity)
How to Make Tomato Soup With Fresh Tomatoes
- Roast the tomatoes: Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Chop the tomatoes in half and place them on a large baking tray with the unpeeled garlic cloves. Drizzle with olive oil and roast for 20–30 minutes until soft and caramelised at the edges.
- Soften the onion: While the tomatoes roast, heat a large saucepan over medium heat. Add a tablespoon of olive oil and the chopped onion. Cook gently for 5–7 minutes until soft and translucent.
- Combine everything: Add the roasted tomatoes and their juices to the saucepan. Squeeze the garlic from its skins into the pan. Pour in the stock and bring to a gentle simmer.
- Simmer: Reduce the heat to low and cook for 15 minutes, letting all the flavours come together.
- Blend until smooth: Add the chopped basil and use a stick blender to blitz the soup until completely smooth. For an even silkier finish, pass it through a sieve.
- Season and serve: Stir in the balsamic vinegar and season with salt, pepper and a pinch of sugar if the tomatoes are particularly sharp.
What Makes This Tomato Soup With Fresh Tomatoes So Good?
- Roasting is the secret: Roasting the tomatoes at high heat caramelises their natural sugars and drives off excess moisture. This creates a deeper, sweeter flavour than simmering alone and gives the soup a thicker body without cream.
- Choose the ripest tomatoes you can find: The flavour of this soup depends entirely on the quality of the tomatoes. Roma and San Marzano varieties are ideal, but any ripe, red tomato will work well.
- Balance the acidity with sugar: Fresh tomatoes vary in sweetness depending on the season. A small pinch of sugar rounds out any sharpness without making the soup sweet.
- Use a stick blender or upright blender: A stick blender is convenient, but an upright blender produces a noticeably silkier texture. If using an upright blender, let the soup cool slightly first.
- Add a pinch of smoked paprika for warmth: For a slightly smoky twist, stir in half a teaspoon of smoked paprika with the stock. A pinch of chilli flakes also works well if you prefer a little heat.
- Double up as a pasta sauce base: This soup is thick enough to use as a base for pasta bakes, lasagne or cannelloni. Simply reduce it a little further on the hob until it reaches a sauce consistency. If you enjoy roasted vegetable flavours, our red pepper and lentil soup uses a similar approach.
What to Serve With Tomato Soup?
A thick slice of crusty sourdough or a warm baguette is the simplest pairing and hard to beat. For something more filling, serve alongside a grilled cheese sandwich or buttered toast soldiers for dipping.
A fresh green salad with a light vinaigrette adds a crisp contrast. You could also finish each bowl with a swirl of single cream, a few torn basil leaves or a grating of Parmesan. For a full soup course, pair with our leek and potato soup for a warming double.
How to Store Leftover Tomato Soup?
This soup stores very well. Let it cool completely, then transfer to an airtight container and keep in the fridge for up to 3–4 days. Reheat gently on the hob, adding a splash of stock if the soup has thickened.
To freeze, pour into freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the fridge before reheating. The texture holds up well after freezing.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh? Yes, two 400 g tins of quality plum tomatoes work well. Spread them on the baking tray and roast them in the same way to develop a deeper flavour before blending.
Is tomato soup better with fresh or canned tomatoes? Fresh tomatoes give a brighter, sweeter flavour, especially when roasted first. Canned tomatoes are more consistent year-round and still make a very good soup, but fresh ones in season are worth the effort.
How do you make tomato soup from scratch? Roast fresh tomatoes and garlic at high heat, soften onions on the hob, combine with stock and basil, then blend until smooth. This homemade version takes about 50 minutes from start to finish.
Can you freeze homemade tomato soup? Yes, it freezes brilliantly for up to 3 months with the texture staying smooth after thawing. Leave a little headroom in the container as it expands when frozen.
How does Hairy Bikers tomato soup compare to Jamie Oliver’s? The Hairy Bikers version roasts fresh tomatoes for a deeper, caramelised flavour, while Jamie Oliver’s uses a mix of tinned and fresh tomatoes simmered with celery and carrots for a lighter result.
You May Also Like
- Hairy Bikers Leek and Potato Soup (No Cream)
- Hairy Bikers Red Pepper and Lentil Soup
- Hairy Bikers Carrot and Coriander Soup
- Hairy Bikers Chicken Noodle Soup
- Best Soup Recipes
Hairy Bikers Tomato Soup With Fresh Tomatoes Recipe
Description
This Hairy Bikers tomato soup with fresh tomatoes uses 2 kg of roasted ripe tomatoes, garlic and fresh basil for a smooth, rich bowl of comfort. Ready in just 50 minutes.
Ingredients
Instructions
- Roast the tomatoes: Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Chop the tomatoes in half and place them on a large baking tray with the unpeeled garlic cloves. Drizzle with olive oil and roast for 20–30 minutes until soft and caramelised at the edges.
- Soften the onion: While the tomatoes roast, heat a large saucepan over medium heat. Add a tablespoon of olive oil and the chopped onion. Cook gently for 5–7 minutes until soft and translucent.
- Combine everything: Add the roasted tomatoes and their juices to the saucepan. Squeeze the garlic from its skins into the pan. Pour in the stock and bring to a gentle simmer.
- Simmer: Reduce the heat to low and cook for 15 minutes, letting all the flavours come together.
- Blend until smooth: Add the chopped basil and use a stick blender to blitz the soup until completely smooth. For an even silkier finish, pass it through a sieve.
- Season and serve: Stir in the balsamic vinegar and season with salt, pepper and a pinch of sugar if the tomatoes are particularly sharp.
