Mary Berry Tomato And Basil Soup

I can still see it: the steam curling up from a chipped white bowl, the clink of a spoon against ceramic, the way my mum would always tear a bit of bread into the soup instead of serving it on the side. This tomato and basil soup isn’t fussy — it’s warm, simple, and full of things that make you feel good.

Mary Berry’s version has that same no-nonsense, deeply British charm. Nothing too clever, just ripe tomatoes roasted until sweet, softened onions, a touch of carrot, and a swirl of balsamic that you don’t realise is the magic until you try it.

It’s the kind of recipe I’d make on a Sunday, halfway through laundry, when all I want is something honest for lunch.

Ingredients

• 2½ pounds Roma tomatoes, halved
  (Roasting makes them rich and lovely — don’t skip it.)
• ¼ cup extra-virgin olive oil, divided
  (You’ll use half now, half later.)
• 1 medium yellow onion, chopped
• ⅓ cup carrots, chopped
  (Optional, but it rounds out the sharpness.)
• 4 garlic cloves, chopped
• 3 cups vegetable broth
• 1 tbsp balsamic vinegar
  (This is what gives it backbone. Don’t leave it out.)
• 1 tsp thyme leaves
• 1 loose-packed cup fresh basil leaves (plus more to garnish)
• Sea salt and freshly ground black pepper

How to Make It

1. Preheat your oven to 350°F / 180°C.
   Line a tray with baking parchment — trust me, it saves washing up.
2. Lay your tomatoes cut-side up on the tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
3. Roast for 1 hour, until the edges have browned and your kitchen smells like Italy.
4. Meanwhile, get a large pot on the hob. Heat the other 2 tbsp of olive oil over medium.
5. Sauté the onion, carrots, garlic, and a pinch of salt for about 8 minutes. They should soften but not brown.
6. Add your roasted tomatoes (juices and all), broth, balsamic, and thyme. Stir gently and let it simmer for 20 minutes.
7. Let it cool for a few minutes, then blend the soup in batches until smooth. You can use a stick blender too, but take your time — you want it silky.
8. Add your fresh basil, then blitz once more just to bring that freshness through.
9. Taste. Adjust. Maybe a bit more salt? A crack of pepper? Go by feel.
10. Serve hot, with extra basil on top and some good bread for dunking.

Common Mistakes (and how I fixed them)

Why is my soup too thin?
You either added too much broth or didn’t simmer long enough. Next time, let it bubble with the lid off until it thickens.

Mine tastes too sharp — what now?
Try a pinch of sugar, or a swirl of cream. Some tomatoes need taming.

I only have dried basil — can I use it?
Please don’t. It won’t taste the same. Save this recipe until you’ve got fresh.

Can I skip roasting the tomatoes?
Technically, yes. But the depth of flavour you get from roasting? Totally worth it. It’s the difference between “nice” and “wow.”

Storage and Reheating Tips

• Fridge: Let it cool completely, then store in a sealed container. Keeps for up to 4 days.
• Freezer: Freeze in portions — I do mine in jam jars (leave space at the top). Lasts 2–3 months.
• To Reheat:
  • Stovetop: Gentle heat, stir occasionally.
  • Microwave: Cover, heat in 1-minute bursts, stir halfway.
  • Air fryer: Not the time or place, mate.

What to Serve With It

• Chunky sourdough or a toasted cheese sandwich.
  Proper, no-frills comfort food.
• A little rocket salad with lemon — fresh and peppery.
• Parmesan crisps if you’re feeling fancy (or have a bit of leftover cheese knocking about).

FAQs

Can I make this ahead of time?
Yes — in fact, it tastes even better the next day.

Can I use tinned tomatoes?
You can. Go for whole, peeled ones. But try fresh at least once — you’ll taste the difference.

Is it vegan?
It is, as long as your broth is.

Can I add cream?
Yes. A swirl at the end is lovely. Coconut cream works too.

Try More Recipes:

• Mary Berry Celery Soup
• Mary Berry Paprika Pork
• Mary Berry Beef Bourguignon Slow Cooker