August 11, 2021


tomato soup recipe

By chef David Higgs of Marble

Serves 8


500 g cherry tomatoes

70 ml olive oil

2 g salt

7 g garlic

14 g ginger

100 g carrots, brunoise (diced into 3mm cubes)

300 g red onions, sliced

50 ml olive oil

8 g wet seafood masala

1.5 L vegetable stock

500 g whole peeled tinned tomatoes

7 g salt


  1. Drizzle the tomatoes with 20 ml of the olive oil and the salt. Oven-roast at 200°C until soft and blistered.
  2. Cook the garlic, ginger, carrots and onions in the remaining 50 ml olive oil until soft but without colour. Add the seafood masala and fry for a minute or two. Add the roasted tomatoes and cook for a further 5 minutes.
  3. Add 800 ml of the vegetable stock and the whole peeled tomatoes. Cover with a cartouche (paper or silicone lid) and cook for 20 minutes until the onions and carrots are soft.
  4. Let the soup stand for 1 hour to develop its flavour, before transferring the soup to a blender. Blend with the remaining 700 ml vegetable stock until smooth. Do not add all the stock at once; rather add it slowly to adjust consistency. Season to taste.
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