The Mary Berry Tomato Soup is a perfect dish for those who do not want to consume too elaborate foods and thus enjoy a light, tasty and above all seasonal soup. The secret? The use of a dash of sugar with the canned tomatoes! For today’s lunch choose a seasonal recipe, like our tomato soup, serve it at room temperature and let us know if you liked it!
Yields: 4 persons
Prep Time: 2 mins Cook Time: 10 mins Total: 12 mins
Tomato Soup Mary Berry Ingredients
- 6 sun-dried tomatoes in oil
- 2 garlic cloves crushed
- 3 x 400g tin chopped tomatoes
- 500 ml/18fl oz chicken or vegetable stock
- 1 tbsp caster sugar
- 150 ml/5fl oz full-fat milk
- 150 ml/5fl oz double cream
- salt and freshly ground black pepper
- 3 –4 tsp basil pesto to serve
Tomato Soup Mary Berry Recipe
- Fry six sun-dried tomatoes in some oil and pressed garlic.
- Then add 3 cans of chopped tomatoes. Whilst some may favour fresh tomatoes, Mary Berry favors the convenience and cheapness of tinned.
- Season with salt and pepper and a dash of sugar to bring out the flavor of the tomatoes.
- Add 2 cups of stock homemade or using stock cubes for flavour.
- Stir well, and bring the mixture to boil. Leave to simmer for ten minutes.
- Blend to puree the ingredients.
- Added milk and double cream to add texture and a richer taste to the soup. Optionally you can leave the milk and add only the cream.
- Finish the dish with a swirl of pesto on top.
- Serve with fresh bread and enjoy!
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Tomato Soup Mary Berry
Ingredients
- 6 sun-dried tomatoes in oil
- 2 garlic cloves crushed
- 3 x 400g tin chopped tomatoes
- 500 ml/18fl oz chicken or vegetable stock
- 1 tbsp caster sugar
- 150 ml/5fl oz full-fat milk
- 150 ml/5fl oz double cream
- salt and freshly ground black pepper
- 3 –4 tsp basil pesto to serve
Instructions
- Fry six sun-dried tomatoes in some oil and pressed garlic.
- Then add 3 cans of chopped tomatoes. Whilst some may favour fresh tomatoes, Mary Berry favors the convenience and cheapness of tinned.
- Season with salt and pepper and a dash of sugar to bring out the flavor of the tomatoes.
- Add 2 cups of stock homemade or using stock cubes for flavour.
- Stir well, and bring the mixture to boil. Leave to simmer for ten minutes.
- Blend to puree the ingredients.
- Added milk and double cream to add texture and a richer taste to the soup. Optionally you can leave the milk and add only the cream.
- Finish the dish with a swirl of pesto on top.
- Serve with fresh bread and enjoy!