Mary Berry 10 Minute Tomato Soup

There’s something quietly reassuring about a bowl of tomato soup, isn’t there? Especially when it’s one you can make in the time it takes for the kettle to boil and your favourite song to play twice over. Mary Berry’s 10 Minute Tomato Soup is just that — a cosy, creamy number that feels like a soft jumper for your insides.

It’s perfect for those days when dinner feels like too much fuss, but toast and tea just won’t cut it. And the fact that this recipe uses tinned tomatoes and a touch of cream makes it feel like a cheat — the good kind. The kind Mary would definitely approve of.

Ingredients List

• 6 sun-dried tomatoes in oil — adds richness and a deeper tomato hit.
• 2 garlic cloves, crushed — don’t skip it; it’s the backbone of the flavour.
• 3 x 400g tins chopped tomatoes
• 500ml chicken or vegetable stock — go veggie if that’s your vibe.
• 1 tbsp caster sugar — rounds out the acidity of the tomatoes.
• 150ml full-fat milk — gives it that classic “cream of tomato” feel.
• 150ml double cream — now we’re talking luxury.
• Salt and freshly ground black pepper
• 3–4 tsp pesto, to serve — optional but absolutely brilliant.

How to Make It

1. Heat a large pan over medium heat. Add 1 tbsp of oil from the sun-dried tomatoes. Trust me, it’s full of flavour.
2. Add the crushed garlic and fry gently for about 30 seconds — just until it starts to colour. Don’t walk away here. Garlic burns in seconds.
3. Tip in the tinned tomatoes, chopped sun-dried tomatoes, sugar, and stock. Stir while it comes to a gentle boil. Add salt and pepper.
4. Pop the lid on, lower the heat, and let it simmer for 5–10 minutes. Go make yourself a cuppa — or in my case, chase the dog away from the post.
5. Remove from heat and blend until smooth. A hand blender is perfect for this. Just take your time — no one wants hot soup all over their jumper.
6. Stir in the milk and cream. Taste, season again if needed, and warm through gently.
7. Ladle into bowls and swirl in a little pesto. It’s not mandatory, but it does feel like a little hug from Italy.

Common Mistakes

Why does my tomato soup taste sharp or metallic?
That’s usually the tinned tomatoes. A spoonful of sugar (just like Mary says) balances it beautifully.

Can I skip blending it?
You can, but it’ll be chunky. Blending gives you that smooth café-style finish.

My soup curdled — what went wrong?
Likely added the milk or cream when the soup was too hot or acidic. Let it cool slightly before stirring in the dairy.

Why is it too thin?
Simmer a bit longer uncovered next time. Or sneak in a spoon of mashed potato — yes, really.

I once forgot the sugar completely.
The result was a soup that tasted like disappointment. Won’t do that again.

Storage and Reheating Tips

• Fridge: Keeps well for 3–4 days in a sealed container.
• Freezer: Leave out the cream/milk if freezing. Add them fresh when reheating. Lasts 2–3 months.
• To reheat:
  • Stovetop: Gentle heat, stir often.
  • Microwave: 30-second bursts, stirring between.
  • Air fryer: Not ideal — skip it for soups.

What to Serve With It

• Grilled cheese sandwich: The holy grail pairing. Crunchy, gooey, perfect.
• Crusty baguette or sourdough: Something to mop up the last dribble in the bowl.
• Green salad with balsamic dressing: If you’re feeling like you need a “balance.”

FAQ Section

Can I make this gluten-free?
Yes! Just double-check your stock and pesto labels to ensure they’re gluten-free.

Can I use fresh tomatoes instead of tinned?
You can, but you’ll need to simmer them longer — and maybe peel them too for smoothness.

Can I skip the cream and milk?
Yes, but it’ll be more of a rustic tomato broth. Add a dollop of Greek yoghurt at the end for tang.

How do I make this vegan?
Use veg stock, swap milk/cream for oat cream or coconut milk, and use a dairy-free pesto.

Why do we use sun-dried tomatoes?
They add a deep, umami-rich tomato base — a little like the flavour of tomato paste, but nicer.

Try More Recipes:

• Mary Berry Hoisin Chicken
• Mary Berry Fish Lasagne
• Mary Berry Chicken Tikka Masala