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? Use 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!
Prep: 2 mins Total: 12 mins Yields: 4
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Why you’ll like it
Mary Berry’s Tomato Soup is the answer to your craving for a hearty, flavorful, and easy-to-make meal. Give it a shot, and you’ll see why it’s a winner in the kitchen.
- Amazing Flavor Boost: This soup is like a flavour explosion in your mouth. It takes regular tomato soup and cranks it up with the intense tastiness of sun-dried tomatoes and a hint of fresh basil pesto – the trick that makes the difference.
- So Creamy and Satisfying: Thanks to the cream and milk, this soup is incredibly creamy and filling. It’s the kind of meal that leaves you feeling warm and content, perfect for those days when you need some comfort.
- Homemade Tomato Soup in 12 minutes: You don’t need to be a gourmet chef to make this. The recipe is straightforward, and you can find all the ingredients at your local store. It’s a lifesaver on busy nights or when you just want something simple and delicious.
- Versatile: This soup isn’t picky about how you serve it. Whether it’s a fancy appetizer, a light lunch, or a cosy dinner with a grilled cheese sandwich on the side, it’s got your back. If you want more protein and less fat swap the cream for Greek Yoghurt and/or silken tofu.
- Fancy Presentation Made Easy: That little swirl of basil pesto isn’t just for show; it adds a touch of elegance to your meal without any extra effort.
Mary Berry Tomato Soup Recipe
What is Mary Berry’s Tomato Soup
Compared to traditional homemade tomato soup, Mary Berry’s Tomato Soup introduces sun-dried tomatoes and basil pesto to elevate the flavour profile. While many homemade tomato soups rely solely on fresh tomatoes, this recipe combines the convenience of tinned tomatoes with the intense umami of sun-dried tomatoes. The result is a soup with a more complex and robust tomato taste.
This recipe begins with sun-dried tomatoes sautéed in fragrant garlic, infusing the soup with a deep and savoury foundation. The star of the show is the trio of tinned chopped tomatoes, providing the base for the soup and simplifying the cooking process.
Additionally, the inclusion of cream and milk in Mary Berry’s version creates a velvety and indulgent texture that sets it apart from the usual homemade tomato soup, which tends to be lighter and broth-like. The cream and milk provide a comforting richness that makes this soup a cosy treat. A dash of basil pesto on top adds a burst of fresh herbaceousness that beautifully contrasts with the tomato’s sweetness.
Ingredients
- Sun-dried tomatoes – 6 sun-dried tomatoes in oil
- Garlic cloves – 2 garlic cloves crushed
- Tomatoes – 1200 grams canned tomatoes (3 x 400g), chopped
- Stock – 500 ml (2 cups) chicken or vegetable stock
- Caster sugar – 1 tablespoon caster sugar
- Whole milk – 150 ml (2/3 cup) full-fat milk
- Double cream – 150 ml (2/3 cup) double cream
- Salt and freshly ground black pepper to taste
- Basil pesto – 3 –4 teaspoons basil pesto to serve
How to make homemade tomato soup (Mary Berry)
- Stir-fry. Fry six sun-dried tomatoes in some oil and pressed garlic.
- Tomatoes, Stock & Seasoning. Then add 3 cans of chopped tomatoes. Whilst some may favour fresh tomatoes, Mary Berry favours the convenience and cheapness of tinned. Season with salt and pepper and a dash of sugar to bring out the flavour of the tomatoes. Add 2 cups of stock homemade or use stock cubes for flavour.
- Bring to a boil. Stir well, and bring the mixture to a boil. Leave to simmer for ten minutes.
- For a velvety texture. Blend to puree the ingredients. Mix in the 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.
- Serve & Garnish. Finish the dish with a swirl of pesto on top. Serve with fresh bread and enjoy!
Tips
- Use sun-dried tomatoes packed in oil for a richer flavour.
- Adjust the sweetness with caster sugar to balance the acidity of the tomatoes.
- For a smoother texture, use an immersion blender directly in the saucepan to puree the soup.
- Season generously with salt and black pepper, but taste and adjust according to your preference.
Variations
- Make it vegetarian. Turn it vegetarian by using vegetable stock instead of chicken stock.
- For a dairy-free version. Substitute the milk and cream with unsweetened coconut milk or a non-dairy creamer for a dairy-free version. You can also use silken tofu and blend it if you want to add vegan protein to the soup
- For a Low Fodmap / IBS-friendly diet. Swap the cream with Greek Yoghurt or use a nondairy alternative and omit the garlic. I also add a little bit of bicarbonate of soda while cooking the tomatoes to avoid reflux. Also, I suggest to avoid this soup if you’re in the elimination phase.
- Customizations. Customize the level of garlic and basil pesto to suit your taste
How to serve the tomato soup recipe
Mary Berry’s Tomato Soup is a versatile dish that can be served as an appetizer or a main course. Garnish each serving with freshly chopped chives to enhance both the flavour and presentation.
Tomato soup is a classic comfort food that pairs well with a variety of dishes. Here are some popular options:
- Grilled or Airfried Cheese Sandwich: Perhaps the most iconic pairing with tomato soup, a warm and crispy grilled cheese sandwich complements the tomato soup’s creamy and tangy flavours perfectly.
- Caesar Salad: A Caesar salad with its crunchy lettuce, croutons, and creamy dressing can be a great side dish to balance the richness of tomato soup.
- Grilled or Roasted Vegetables: Roasted or grilled vegetables, such as asparagus, zucchini, or bell peppers, provide a nice contrast to the soup’s texture and can add a healthy touch to your meal.
- Pasta: A small serving of pasta, such as mini pasta shells or ditalini, can make your tomato soup more filling and comforting.
- Quiche: A slice of quiche, whether it’s a classic quiche Lorraine or a vegetable quiche, can be a substantial side dish to enjoy with tomato soup.
Storing Fresh Tomato Sauce
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain its creamy consistency. Enjoy the comforting flavours of this soup whenever you need a little warmth and flavour in your day.
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MORE SOUP RECIPES:
- Mary Berry Celery Root Soup
- Mary Berry Chicken Soup
- Mary Berry Parsnip Soup
- Jamie Oliver Pumpkin Soup
- James Martin Red Pepper and Tomato Soup
- Carrots and Sweet Potato Soup
- Korean Seaweed Soup (Wakame Soup)
Homemade Tomato Soup Recipe Mary Berry
Ingredients
- 6 sun-dried tomatoes in oil
- 2 garlic cloves crushed
- 3 tins/1200 g chopped tomatoes
- 500 ml/18fl oz chicken or vegetable stock
- 1 tablespoon caster sugar
- 150 ml/5fl oz full-fat milk
- 150 ml/5fl oz double cream
- salt and freshly ground black pepper to taste
- 3 teaspoons basil pesto to serve
Instructions
- Stir-fry. Fry six sun-dried tomatoes in some oil and pressed garlic.
- Tomatoes, Stock & Seasoning. 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 flavour of the tomatoes. Add 2 cups of stock homemade or use stock cubes for flavour.
- Bring to a boil. Stir well, and bring the mixture to a boil. Leave to simmer for ten minutes.
- For a velvety texture. Blend to puree the ingredients. Mix in the 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.
- Serve & Garnish. Finish the dish with a swirl of pesto on top. Serve with fresh bread and enjoy!
