Hairy Bikers Tomato Soup With Fresh Tomatoes Recipe
This bright soup roasts fresh tomatoes with garlic and onion until caramelised, then blends them into a smooth, flavour-packed bowl with a touch of basil. The Hairy Bikers keep it simple and honest—no tins here, just proper fresh tomatoes. Think sweet, tangy goodness with a hint of roastiness. It’s naturally vegan and gluten-free, ready in under an hour, and clocks in at around 180 calories per bowl.
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Fresh Vegetables
- 2kg ripe tomatoes (vine or plum—choose heavy, fragrant ones)
- 1 large onion, roughly chopped
- 4 garlic cloves, unpeeled
Liquids and Herbs
- 1.5 litres vegetable stock
- A bunch of fresh basil
Plus 2 tbsp olive oil, salt, and pepper. Easy global swap: Use chicken stock for extra richness. Total cost? Usually under a fiver for four generous bowls.
Instructions
Preheat oven to 200°C/180°C fan/gas 6. Halve the tomatoes, toss with the onion, garlic, olive oil, salt and pepper on a large tray. Roast for 35–40 minutes until the tomatoes are blistered and caramelised. The kitchen will smell amazing—that’s the flavour building.
Squeeze the roasted garlic out of its skins. Tip everything into a blender or large pan with a stick blender. Add the hot stock and most of the basil. Blitz until completely smooth.
Pour into a saucepan if needed and simmer gently for 10 minutes so the flavours meld. Taste and adjust seasoning—the natural sweetness of the tomatoes should shine.
Stir through the remaining chopped basil for freshness. The soup should be vibrant orange-red and coat the back of a spoon lightly.
Ladle into warm bowls, drizzle with a little olive oil and add extra basil leaves. Done—fresh, vibrant soup in under an hour. The first spoonful always makes me smile.