Homemade Tomato Soup Recipe Mary Berry
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!
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!