Mary Berry’s recipe for tomato and basil soup is easy and tastes great. It’s a blend of Roma tomatoes, onions, carrots, garlic, and fragrant basil leaves. It’s a quick and filling lunch. The whole process takes 45 minutes and makes 4 serves.
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💗 The Benefits Of Trying This Delicious Recipe
- Flavorful and fresh Rich Roma tomatoes, fragrant basil, and a dash of balsamic vinegar make a bright soup.
- Easy To Make. This recipe is great for beginners and experts because of its easy ingredients and directions. Get excellent homemade soup on the table quickly.
- Healthy and nourishing. This tomato and basil soup is delicious and healthy, made with carrots, onions, and vegetable broth.
- Versatile And Adaptable. This recipe is easily adaptable to your tastes. Adjust the spice, add veggies, or blend to your desired consistency. This soup can be eaten in many ways.
❓ What Is The Mary Berry Tomato And Basil Soup Recipe?
Mary Berry Tomato and Basil Soup is a flavorful and comforting soup made from ripe Roma tomatoes and fragrant basil leaves. It has a smooth texture and a rich tomato taste, named after the renowned British chef, Mary Berry.
🍅 Mary Berry Tomato And Basil Soup Ingredients
- 2½ pounds Roma tomatoes, halved
- ¼ cup extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- ⅓ cup chopped carrots
- 4 garlic cloves, chopped
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme leaves
- 1 loose-packed cup basil leaves, more for garnish
- Sea salt and freshly ground black pepper
👩🍳 How To Make Mary Berry Tomato And Basil Soup?
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the tomatoes, cut-side up, on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
- Roast for one hour, or until the margins begin to brown and the interior is still juicy.
- In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onions, carrots, garlic, and 1 teaspoons of salt and sauté for approximately 8 minutes, or until tender. Tomatoes, vegetable broth, vinegar, and thyme leaves are combined after 20 minutes of simmering.
- Allow the broth to cool slightly, then transfer it to a blender, working in batches if necessary. Blend until creamy. Add basil and pulverize until thoroughly combined.
- Serve the broth with crusty bread and basil leaves as a garnish.
💭 Recipe Tips
- For the best taste and texture, make Mary Berry Tomato and Basil Soup with ripe, flavorful Roma tomatoes.
- Adjusting the amount of garlic and black pepper to your taste will help you control how spicy the dish is.
- Make sure the soup is as thick as you want it by letting it boil longer with the lid off or by adding a small amount of tomato paste.
- Don’t use dried basil instead of fresh basil because it might change the way the soup tastes.
- Add a splash of heavy cream or coconut milk near the end of cooking to make it creamier. Do this slowly so you don’t overpower the other tastes.
🥗 What To Serve With Tomato And Basil Soup?
Mary Berry Tomato and Basil Soup pairs well with a variety of accompaniments some delicious options include crusty bread or garlic bread for dipping, a side salad with fresh greens, or a grilled cheese sandwich for a comforting and satisfying meal.
🎚 How To Store Tomato And Basil Soup?
- In The Fridge. To store the Traditional Mary Berry Tomato and Basil Soup, allow it to cool completely and transfer it to an airtight container refrigerate for up to 3–4 days.
- In The Freezer. To freeze the Traditional Mary Berry Tomato and Basil Soup, let it cool completely and ladle it into freezer-safe containers or zip-top bags leave some space for expansion, seal tightly, and freeze for up to 3 months.
🥵 How To Reheat Tomato And Basil Soup?
- On The Stovetop. Heat the required soup in a pot over medium-low heat. Stir occasionally for even heating. Avoid boiling to avoid overcooking.
- In The Microwave. Pour the soup into a microwave-safe bowl and cover it with a lid or plastic wrap. Stir for 1 minute until the desired temperature is reached.
- In The Slow Cooker. Place the soup in a slow cooker with a warming function and set it to low or warm to reheat. Stir occasionally until hot.
FAQs
How Do I Thicken Tomato and Basil Soup?
To thicken tomato and basil soup, simmer it uncovered for a longer time or add a small amount of tomato paste.
Can I Use Canned Tomatoes For Tomato And Basil Soup?
Yes, you can use canned tomatoes for Tomato and Basil Soup.
How Can You Make Tomato And Basil Soup Less Acidic?
To make it less acidic, add a pinch of sugar or a splash of cream.
Can I Use Dried Thyme Instead Of Fresh Thyme In This Soup?
Yes, you can use dried thyme instead of fresh thyme in this soup.
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Mary Berry Tomato And Basil Soup Nutrition Facts
Amount Per Serving
- Calories108
- Total Fat: 6.3g
- Saturated Fat: 1.7g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 0.8g
- Monounsaturated Fat: 3.5g
- Cholesterol: 6mg
- Sodium: 584mg
- Total Carbohydrates: 11g
- Dietary Fiber: 2.4g
- Sugars: 5.7g
- Protein: 3.6g
- Vitamin D: 0 mg
- Calcium: 47mg
- Iron: 1.1mg
- Potassium: 482mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Tomato And Basil Soup
Description
Mary Berry’s recipe for tomato and basil soup is easy and tastes great. It’s a blend of Roma tomatoes, onions, carrots, garlic, and fragrant basil leaves. It’s a quick and filling lunch. The whole process takes 45 minutes and makes 4 serves.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the tomatoes, cut-side up, on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.
- Roast for one hour, or until the margins begin to brown and the interior is still juicy.
- In a large saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the onions, carrots, garlic, and 1 teaspoons of salt and sauté for approximately 8 minutes, or until tender. Tomatoes, vegetable broth, vinegar, and thyme leaves are combined after 20 minutes of simmering.
- Allow the broth to cool slightly, then transfer it to a blender, working in batches if necessary. Blend until creamy. Add basil and pulverize until thoroughly combined.
- Serve the broth with crusty bread and basil leaves as a garnish.
Notes
- For the best taste and texture, make Mary Berry Tomato and Basil Soup with ripe, flavorful Roma tomatoes.
- Adjusting the amount of garlic and black pepper to your taste will help you control how spicy the dish is.
- Make sure the soup is as thick as you want it by letting it boil longer with the lid off or by adding a small amount of tomato paste.
- Don’t use dried basil instead of fresh basil because it might change the way the soup tastes.
- Add a splash of heavy cream or coconut milk near the end of cooking to make it creamier. Do this slowly so you don’t overpower the other tastes.
Mary Berry Tomato And Basil Soup
Does it really need 12 teaspoons of salt
I made Mary Berry tomato and basil soup, had to throw it away, for too salty, 12 teaspoons is way too much, think it must be a typo, what a waste of money and effort
hey, thanks for your comments Mandy, it just typo.