When the tomato plants are producing faster than you can eat them, this is what you make. Char the tomatoes directly over the fire to draw out a smoky depth that elevates their natural sweetness, then blend them with simple, seasonal ingredients for a soup that’s both fresh and comforting. It’s a straightforward way to capture the essence of summer, with a subtle complexity that only fire-cooking can bring.

Onions and garlic add a savoury backbone, gently softened over the heat before being combined with the roasted tomatoes. A handful of fresh basil brings a bright, herbal note, while a splash of cream rounds the flavours without overpowering the purity of the ingredients. The result is a soup that feels grounded in the garden and the grill alike — no fuss, just honest, clean flavours.

This recipe works because it respects the ingredients and the method. Using direct heat grilling unlocks layers of flavour that boiling or roasting alone can’t achieve. Blending the soup smooth allows those smoky, sweet notes to linger on the palate, making each spoonful satisfying on its own or alongside crusty bread. It’s everyday BBQ cooking at its best — simple, seasonal, and quietly confident.