This easy and creamy tomato soup from Mary Berry is the perfect quick meal for a cozy lunch or dinner. With simple ingredients like sun-dried tomatoes, garlic, and fresh basil pesto, it’s both flavorful and nutritious. Ready in just 10 minutes, it’s a comforting, hot dish everyone will love!
Ingredients Needed
- 6 sun-dried tomatoes in oil
- 2 garlic cloves, crushed
- 3 × 400g (14 oz) tins of chopped tomatoes
- 500ml (18 fl oz) chicken or vegetable stock
- 1 tbsp caster sugar (1 tbsp superfine sugar)
- 150ml (5 fl oz) full-fat milk
- 150ml (5 fl oz) double cream
- 3–4 tsp fresh basil pesto
- Salt and freshly ground black pepper
How To Make 10-Minute Tomato Soup
- Heat the Pan: Set a large, deep pan over medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the crushed garlic and stir-fry for a few seconds until fragrant.
- Add Tomatoes and Stock: Tip in the sun-dried tomatoes and tinned tomatoes, then pour in the stock and add the sugar. Bring to a boil while stirring.
- Simmer: Season with salt and pepper, then cover with a lid, reduce the heat, and simmer for 10 minutes.
- Blend: Remove from the heat and use a hand blender to blitz the soup until smooth.
- Stir in Dairy: Stir in the milk and cream. Taste and adjust seasoning if needed, then heat through on the hob.
- Serve: Serve the soup hot, with ½ teaspoon of basil pesto swirled on the top of each bowl.
Recipe Tips
- Blend Thoroughly: Blitz the soup until it’s completely smooth for a creamy texture. If you prefer a chunkier soup, blend only half.
- Taste Before Serving: Always check the seasoning before serving. Add more salt, pepper, or sugar if needed to balance the flavors.
- Stir in the Pesto Last: Adding the basil pesto at the end preserves its fresh, vibrant flavor.
- Choose Full-Fat Dairy: Full-fat milk and double cream make the soup richer and creamier. If you’re looking for a lighter version, you can substitute it with low-fat options, but the texture will be different.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover tomato soup cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the soup cool to room temperature before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the soup in the fridge overnight before reheating.
- On The Stove: Pour the soup into a saucepan over medium heat. Stir occasionally until heated through, about 5–7 minutes.
Nutrition Facts
Serving Size: 1 cup (252g)
- Calories: 139
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 529mg
- Potassium: 461mg
- Total Carbohydrate: 23g
- Dietary Fiber: 2g
- Sugars: 16g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Dropped Scones
- Mary Berry Fish Pie Recipe
- Mary Berry Coffee And Walnut Cake
- Mary Berry Chicken Casserole
Mary Berry 10 Minute Tomato Soup
Description
This easy and creamy tomato soup from Mary Berry is the perfect quick meal for a cozy lunch or dinner. With simple ingredients like sun-dried tomatoes, garlic, and fresh basil pesto, it’s both flavorful and nutritious. Ready in just 10 minutes, it’s a comforting, hot dish everyone will love!
Ingredients
Instructions
- Heat the Pan: Set a large, deep pan over medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the crushed garlic and stir-fry for a few seconds until fragrant.
- Add Tomatoes and Stock: Tip in the sun-dried tomatoes and tinned tomatoes, then pour in the stock and add the sugar. Bring to a boil while stirring.
- Simmer: Season with salt and pepper, then cover with a lid, reduce the heat, and simmer for 10 minutes.
- Blend: Remove from the heat and use a hand blender to blitz the soup until smooth.
- Stir in Dairy: Stir in the milk and cream. Taste and adjust seasoning if needed, then heat through on the hob.
- Serve: Serve the soup hot, with ½ teaspoon of basil pesto swirled on the top of each bowl.
Notes
- Blend Thoroughly: Blitz the soup until it’s completely smooth for a creamy texture. If you prefer a chunkier soup, blend only half.
- Taste Before Serving: Always check the seasoning before serving. Add more salt, pepper, or sugar if needed to balance the flavors.
- Stir in the Pesto Last: Adding the basil pesto at the end preserves its fresh, vibrant flavor.
- Choose Full-Fat Dairy: Full-fat milk and double cream make the soup richer and creamier. If you’re looking for a lighter version, you can substitute it with low-fat options, but the texture will be different.
Mary Berry 10 Minute Tomato Soup