Mary Berry’s tomato soup recipe is a family favourite and is ready in just 10 minutes – it’s the perfect, straightforward dish to warm you up as the weather gets colder
As we delve further into autumn, one of the most scrumptious dishes to revisit is tomato soup.
Tangy and hearty, it’s perfect with a dash of cream or served alongside a toastie, making tomato soup the season’s star player. While a shop-bought tin will suffice, nothing beats a homemade soup.
Mary Berry has mastered the classics and her version, which she shares as one of her favourite recipes, is incredibly straightforward.
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Whipped up in just 10 minutes, you won’t be asked to peel a tomato or even chop an onion. The soup is ready in less than half an hour, making it an ideal midweek meal to have up your sleeve, reports the Express.
Mary Berry’s tomato soup recipe
This recipe, taken from her book Mary Berry’s Foolproof Cooking, serves six people.
Ingredients
- 6 sun-dried tomatoes in oil
- 2 garlic cloves, crushed
- 3 x 400g tin chopped tomatoes
- 500ml/18fl oz chicken or vegetable stock
- 1 tbsp caster sugar
- 150ml/5fl oz full-fat milk
- 150ml/5fl oz double cream
- salt and freshly ground black pepper
- 3–4 tsp pesto, to serve
Method
In a large, deep pan over a medium heat and add one tablespoon of oil from the sun-dried tomatoes. Next, add the garlic and stir-fry for a couple seconds, or until it just starts to colour.
Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, continuously stirring. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.
Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season with salt and freshly ground black pepper before heating through on the hob.
Serve hot with 1⁄2 teaspoon pesto swirled on the top of each bowl of soup.
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