Quick tomato and basil soup with roasted garlic bread

Quick tomato and basil soup with roasted garlic bread

Home Comforts
Yuki Sigura

San Marzano are the best canned tomatoes I know; they are sweet and have fewer seeds. I use them for pizza sauce, too. You will find them in the supermarket if you read the label. And making your own butter is nothing new… well, not to me anyway. Roasting the garlic softens it and turns this into the best garlic bread out there.


Quantity Ingredient
1 garlic bulb
500ml double cream
sea salt
freshly ground black pepper
Leaves from a large bunch basil, roughly chopped, 2 sprigs reserved
75ml extra virgin olive oil
1/2 banana shallot, finely chopped
2 x 400g cans of san marzano tomatoes
1 small baguette, halved lengthways, then halved widthways


  1. Preheat the oven to 180°C. Wrap the whole garlic bulb in foil then place on a baking tray and roast for 40–45 minutes until soft. Set aside until cool enough to handle, then cut the top off of the bulb, squeeze out all the soft garlic and finely chop it.
  2. Pour the double cream into the bowl of a food mixer and beat for three to five minutes until the mixture turns into solid lumps with a liquid base. You have made butter!
  3. Tip out into a muslin or cloth-lined colander over a large bowl, wrap the muslin tightly around it and squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.
  4. Return the butter to the bowl, add the roast garlic and a generous pinch of salt, then stir in one-third of the chopped basil and mix once more.
  5. Heat a large sauté pan until hot, add all but 2 tbsp of the extra virgin olive oil and the shallot and cook without colour for one minute. Add the canned tomatoes and the remaining basil (except the 2 reserved sprigs), then simmer for two or three minutes.
  6. Meanwhile, heat a griddle pan until very hot and char the bread on both sides. Slather with the garlic butter and keep warm in a low oven.
  7. Blitz the soup with a stick blender – or place in a blender and blitz – to a fine purée. If using a blender, make sure to fill it only one-third full. (You will probably have to blend the soup in batches.) Season with salt and pepper. You’ll know your blender better than I do, but you need to make sure the centre part of the lid is slightly ajar, or it can create a vacuum which can pop the lid off and spray hot soup around the kitchen. Be careful.
  8. Serve the soup in bowls with some of the reserved olive oil drizzled over the top and a scattering of shredded basil leaves from the reserved sprigs, with the garlic bread alongside.


  • Making butter really is very easy and it is a great way to use up leftover double cream. It freezes well, too.
James Martin
Saturday Kitchen
comfort food
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