Mary Berry Tomato And Basil Soup

Mary Berry’s Tomato and Basil Soup is made with tomatoes, carrots, celery, onions, garlic, vegetable or chicken stock, and fresh basil. This easy soup recipe creates a hearty and delicious meal that takes about 30 minutes to prepare and can serve up to 6 people.

Mary Berry Tomato And Basil Soup Ingredients

• 2 tbsp oil (vegetable or olive)
• 1 large onion, roughly chopped
• 1 large carrot, finely chopped
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes / 2 x 14oz cans chopped tomatoes
• 750ml vegetable or chicken stock / 3 1/4 cups vegetable or chicken stock
• 3 tbsp tomato purée
• 1 tbsp light muscovado sugar
• 2 tbsp fresh basil, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Tomato And Basil Soup

1. Heat the oil: Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and celery, stirring for about 5 minutes until nearly soft.
2. Add garlic: Stir in the garlic and cook for an additional minute.
3. Combine ingredients and simmer: Add the chopped tomatoes, stock, tomato purée, sugar, salt, and pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the vegetables are tender.
4. Add basil and blend: Add half of the basil and adjust the seasoning to taste. Blend the soup until smooth using a food processor or hand blender.
5. Reheat and serve: Return the soup to the pan to reheat. Serve hot, garnished with the remaining chopped basil.

Recipe Tips

• Chop the vegetables evenly: Ensure the onion, carrot, and celery are cut into similar sizes to cook evenly and blend smoothly.
• Use good-quality tomatoes: Opt for high-quality canned tomatoes to enhance the flavor of the soup, especially if fresh tomatoes are out of season.
• Simmer gently: After bringing the soup to a boil, lower the heat to simmer. This helps the flavors develop without overcooking the vegetables.
• Blend until smooth: Blend the soup thoroughly to achieve a creamy texture, using a hand blender for easy control or a food processor in batches.
• Add basil at the end: Stir in the basil just before serving to keep its fresh, fragrant flavor intact rather than cooking it away.

What To Serve With Tomato And Basil Soup?

This smooth tomato and basil soup pairs well with crusty bread, grilled cheese sandwiches, garlic bread, or a side salad. It also can be served alongside roasted vegetables, avocado toast, bruschetta, or a baked potato for a full and tasty lunch or dinner.

How To Store Leftovers Tomato And Basil Soup?

• Refrigerate: Let the leftover tomato and basil soup cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling, pour the soup into a freezer-safe container, leaving space for expansion. Freeze for up to 3 months. To thaw, move the container to the fridge overnight before reheating.

How To Reheat Leftovers Tomato And Basil Soup?

• In The Oven: Preheat the oven to 160°C (320°F). Place the soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
• In The Microwave: Transfer the soup to a microwave-safe bowl and cover it loosely. Heat on high for 2-3 minutes, stirring halfway through until hot.
• On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, for about 10-15 minutes until it’s thoroughly warmed.

Mary Berry Tomato And Basil Soup Nutrition Facts

Serving Size: 1 cup (245g)

• Calories: 100
• Total Fat: 3g
• Saturated Fat: 0.5g
• Sodium: 700mg
• Potassium: 350mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 10g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Damson Jam
• Mary Berry Strawberry Mousse
• Mary Berry Salmon Mousse
• Mary Berry Beetroot Soup