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Tomato and Basil Soup

Servings: 4 – 6

I love this Tomato and Basil Soup in Summer when tomatoes are at their best. It is the only time of year that I make it; ideally with tomatoes from the glasshouse or the best local tomatoes I can get hold of. It is worth blending it in a stand alone blender if you have one and sieving it as well.

Cooking time: 1.5 hours

What you’ll need

Heavy based pan, blender


  • 1.5 kg fresh tomatoes
  • 1 onion finely chopped
  • 2 cloves garlic, finely chopped
  • handful fresh basil, oregano or marjoram
  • olive oil
  • 800 ml – 1 litre water
  • salt and pepper


  1. Preheat oven to 180C
  2. Cut the tomatoes in half, remove the core and squeeze out most of the seeds.
  3. Place on a roasting tray with some torn up basil leaves and marjoram or oregano, season with salt and pepper, a teaspoon of sugar and a good drizzle of olive oil.
  4. Roast for 40 minutes – 1 hour until soft and starting to colour.
  5. Meanwhile in a pan cook the onions with the garlic slowly in a little olive oil until soft and a little coloured, when ready add the cooked tomatoes with the juices and then the water.
  6. Bring to the boil and simmer gently for about 15 – 20 minutes. your soup may not look promising at this point but transforms when blended
  7. Taste for seasoning and then blend until fine in a blender and if you like it really smooth (as I do) pass it through a sieve.
  8. Check the seasoning again and serve with a drizzle of really good extra virgin olive oil and some fresh basil leaves.
  9. Can serve with freshly grated parmesan or homemade pesto would be superb.


For best results use a stand alone blender and sieve. Freezes well.

Have a look at the Journal for more seasonal recipes and inspiration .

tomato & basil soup



Thank you for sharing your skills this morning. I thoroughly enjoyed all of it.


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