Late-Summer British Tomato and Basil Soup

Ripe British tomatoes become a rich, naturally sweet soup when roasted with onion, garlic and olive oil, then blended with fresh basil. This simple late-summer recipe makes six generous servings for about £5 in total, or approximately 83p per serving, and freezes well for colder months.

By GlobeBids Food Desk
Published and reviewed: 16 August 2026

• Serves: 6
• Preparation: 15 minutes
• Cooking: 45 minutes
• Freezer-friendly: Yes
• Suitable for vegans when made with vegan vegetable stock

Choose ripe British tomatoes for the fullest flavour

Late summer is the ideal time to make this soup because locally grown tomatoes are plentiful and often more flavourful than winter alternatives. Look for tomatoes that feel heavy for their size, smell fresh at the stem and yield slightly when gently pressed.

A mixture of shapes and varieties is welcome. Standard round tomatoes provide volume, while cherry or plum tomatoes can add sweetness and depth. Slightly soft or uneven-looking tomatoes are also suitable, provided they have no mould, leaking areas or unpleasant smell.

Roasting is the important step. High heat evaporates some of the tomatoes’ water and browns their edges, concentrating their sweetness before any stock is added. This produces a fuller soup without relying on cream, large quantities of salt or expensive ingredients.

Fresh basil should be added near the end. Prolonged cooking can dull its bright aroma, so most of the leaves go into the blender after the roasted vegetables have simmered briefly.

Ingredients for six generous bowls

The sugar is optional. Taste the finished soup first, as properly ripe tomatoes may not need it. If the soup is too sharp, a small pinch can balance the acidity without making it noticeably sweet.

Check the vegetable stock label if cooking for someone with allergies or intolerances. Some stock cubes and powders may contain celery, gluten or other allergens. Use a clearly labelled alternative that meets the diner’s needs.

How to make roasted tomato and basil soup

1. Heat the oven to 220°C conventional or 200°C fan. Cut the tomatoes into halves or quarters, keeping the pieces broadly similar in size. Peel the onions and cut each into eight wedges.

2. Spread the tomatoes and onions across one large roasting tray or two smaller trays. Avoid piling them deeply, as crowded vegetables steam rather than develop browned edges.

   

3. Add the unpeeled garlic cloves. Drizzle everything with the olive oil, season lightly with salt and black pepper, and turn the vegetables until evenly coated.

4. Roast for 30 to 35 minutes. The tomatoes should be soft and juicy, with some caramelised edges, while the onions should be tender. If using two trays, swap their shelf positions halfway through cooking.

5. Squeeze the softened garlic from its skin into a large saucepan. Add the roasted tomatoes, onions and all the juices from the tray. Stir in the tomato purée and vegetable stock.

6. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes. Avoid a vigorous boil, which is unnecessary and can cause splashing.

7. Reserve a few small basil leaves for serving. Add the remaining leaves to the saucepan, then blend until smooth with a stick blender. For a jug blender, allow the soup to cool slightly, work in small batches and follow the appliance instructions for blending hot liquids.

8. Return the blended soup to low heat. Taste and adjust the salt and pepper. Add a small pinch of sugar only if the tomatoes remain noticeably acidic. If the soup is thicker than preferred, loosen it with a little hot water or extra stock.

9. Ladle into warm bowls and finish with the reserved basil. Crusty bread, a cheese toastie or a spoonful of plain yoghurt can turn it into a more substantial meal, although these additions are not included in the cost estimate.

How the 83p cost per serving is calculated

The estimated ingredient cost is £5 divided by six servings, which rounds to approximately 83p per bowl. This calculation uses only the quantities consumed in the recipe. It does not assume that every item must be bought from scratch at its full pack price.

Prices are an illustrative UK seasonal estimate prepared in August 2026 and will vary by retailer, tomato variety, region and promotion. Cooking energy, optional toppings and bread are excluded. Home-grown tomatoes could reduce the cash cost, while premium vine or heritage varieties may increase it.

Buying loose tomatoes can help avoid waste because the required weight can be selected precisely. Market stalls and greengrocers may also offer discounted ripe tomatoes near the end of the day. These should be cooked promptly rather than stored for an extended period.

Batch-cook now and freeze portions for winter

The recipe can be doubled if there is enough tray space to roast the vegetables without crowding. Use two or more trays and rotate them during cooking so the tomatoes brown evenly.

For convenient winter portions:

• Cool the soup promptly after cooking rather than leaving a large hot pan at room temperature for an extended period.
• Divide it into one- or two-serving freezer containers.
• Leave some expansion space at the top of rigid containers.
• Label each portion with the name and freezing date.
• Freeze without dairy garnishes, which can be added after reheating.
• Use within about three months for the best flavour and texture.

Defrost overnight in the refrigerator, or use a microwave defrost setting if the container is suitable. Reheat until steaming hot throughout, stirring regularly to eliminate cooler pockets. Reheat only the quantity needed and avoid repeated cooling and reheating.

A frozen portion may separate slightly as it thaws. This is normal for blended vegetable soup and can usually be corrected with vigorous stirring or a brief pass with a stick blender.

Adjust the texture without hiding the tomatoes

For a silkier result, pass the blended soup through a fine sieve to remove seeds and small pieces of skin. This is optional: keeping the whole blended vegetables reduces waste and gives the soup a thicker, more rustic texture.

If the tomatoes release an exceptional amount of liquid, simmer the blended soup uncovered for another five to ten minutes. If it becomes too concentrated, add stock or hot water gradually. Make these adjustments before adding more seasoning because reducing the soup also intensifies its saltiness.

For extra richness, swirl a teaspoon of olive oil into each bowl. A spoonful of yoghurt or cream softens the acidity, while toasted seeds add texture. Keep these additions separate when batch cooking so each thawed portion can be finished differently.

Source: Editorial research