less than 30 mins
10 to 30 mins
Use up a glut of home-grown tomatoes with James Martin’s thick and creamy soup primed with garlic and fresh basil.
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Heat a large, heavy-based saucepan over a medium to high heat. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.
Add the garlic, basil, tomato purée and two tablespoons of olive oil. Continue to cook for a further 1-2 minutes.
Pour in the vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 3-4 minutes.
Transfer the soup mixture to a food processor and blend to a purée.
Return the blended soup to the pan and season, to taste, with salt, freshly ground black pepper and sugar.
Pour in the cream and return the mixture to a simmer. Continue to simmer for a further 1-2 minutes.
Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil.
Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta.
To serve, ladle the soup into four serving bowls. Drizzle a swirl of double cream into each bowl, then a swirl of olive oil, to garnish. Sprinkle over a few basil leaves.
Recipes from this episode