Recipes Soups, stews and chili Soups Mary Berry Tomato Soup

Tomato Soup Mary Berry

by Caroline Sciberras
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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

  1. Fry six sun-dried tomatoes in some oil and pressed garlic.
  2. Then add 3 cans of chopped tomatoes. Whilst some may favour fresh tomatoes, Mary Berry favors the convenience and cheapness of tinned.
  3. Season with salt and pepper and a dash of sugar to bring out the flavor of the tomatoes.
  4. Add 2 cups of stock homemade or using stock cubes for flavour.
  5. Stir well, and bring the mixture to boil. Leave to simmer for ten minutes.
  6. Blend to puree the ingredients.
  7. 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.
  8. Finish the dish with a swirl of pesto on top.
  9. Serve with fresh bread and enjoy!

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tomato soup

Tomato Soup Mary Berry

Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Soup
Cuisine British
Servings 4 people

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!
Keyword tomato soup

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