Creamy Tomato Soup Mary Berry with Basil Pesto
Rich tomato soup by Mary Berry with a mix of canned and sundried tomatoes topped with basil pesto—comfort food perfect for warming up in winter.
Ingredients
- 6 sun-dried tomatoes in oil
- 2 garlic cloves crushed
- 1200 g (3 x 400g) tin chopped tomatoes
- 500 ml ml/18fl oz chicken or vegetable stock
- 1 tbsp caster sugar
- 150 ml full-fat milk
- 150 ml double cream
- salt and freshly ground black pepper
- 3 tsp basil pest 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!