Mary Berry 10 Minute Tomato Soup​ Recipe

This creamy Mary Berry 10 Minute Tomato Soup is made with canned chopped tomatoes, onion, garlic, sun-dried tomato paste, vegetable stock, a pinch of sugar, and a splash of milk or cream. The result is a smooth, velvety soup that is rich in flavor and serves as a warming, comforting meal. This recipe creates a classic lunch dish that is perfect for a busy weeknight dinner, a cozy winter afternoon, and makes enough for 4 people.

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Mary Berry 10 Minute Tomato Soup Ingredients

For the Soup Base:

• 1 tbsp butter or olive oil
• 1 large onion, chopped
• 1 garlic clove, crushed
• 1 tbsp sun-dried tomato paste
• 1 tbsp all-purpose flour
• 2 cans (400g / 14oz each) chopped tomatoes
• 500ml (2 cups) vegetable stock
• 1 tsp sugar
• Salt and black pepper, to taste

For the Finish:

• 3-4 tbsp milk or double cream
• Fresh basil leaves (optional, for garnish)

How To Make Mary Berry 10 Minute Tomato Soup

1. Cook the aromatics: Melt the butter (or heat the oil) in a large saucepan over medium-high heat. Add the chopped onion and garlic. Cook for about 1-2 minutes until the onion starts to soften.
2. Add the flour and paste: Stir in the flour and the sun-dried tomato paste. Cook for 30 seconds, stirring constantly, to coat the onions.
3. Simmer the soup: Pour in the canned chopped tomatoes, vegetable stock, and sugar. Bring the mixture to a boil, stirring continuously until it thickens slightly. Reduce the heat, cover the pan, and let it simmer for 5-6 minutes.
4. Blend the soup: Remove the pan from the heat. Using an immersion blender (stick blender), blend the soup carefully until it is completely smooth.
5. Add the cream: Stir in the milk or double cream. Season generously with salt and black pepper. Reheat gently if needed, but do not let it boil rapidly once the milk is added.
6. Serve: Ladle the soup into bowls and top with fresh basil leaves or a swirl of extra cream.

Recipe Tips

• Use Sun-Dried Tomato Paste: Mary Berry specifically recommends sun-dried tomato paste rather than regular tomato purée. It has a deeper, more intense flavor that makes the soup taste like it has been cooking for hours.
• Don’t Skip the Sugar: Tomatoes can be very acidic. The small amount of sugar balances the acidity and brings out the natural sweetness of the tomatoes without making the soup taste “sugary.”
• Blending Safely: If you do not have an immersion blender, you can use a standard countertop blender. However, let the soup cool slightly before blending, and do not fill the blender to the top, as hot steam can cause the lid to pop off.
• The Flour Thickener: The tablespoon of flour helps stabilize the soup and gives it a slightly thicker body. If you are gluten-free, you can skip this or use a gluten-free flour blend, though the soup will be slightly thinner.

What To Serve Mary Berry Tomato Soup

This soup is a classic comfort food that pairs perfectly with crispy textures. Serve it with a grilled cheese sandwich for the ultimate dipping experience. You can also serve it with crusty baguettes, garlic bread, or savory cheese scones. For a lighter option, a simple green salad with a vinaigrette dressing complements the rich tomato flavor well. If you want to be fancy, top the soup with homemade croutons or a drizzle of basil pesto.

How To Store Mary Berry Tomato Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. Reheat it on the stove over low heat.
• Freeze: You can freeze this soup for up to 3 months. Place the cooled soup in freezer-safe bags or containers. Thaw it in the refrigerator overnight before reheating. Note that if you used heavy cream, the texture might change slightly upon thawing, but a good whisk while heating will fix it.

Mary Berry 10 Minute Tomato Soup Nutrition Facts

• Calories: 145 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 480mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 9g
• Protein: 4g

Frequently Asked Questions

• Can I use fresh tomatoes instead of canned? Yes, you can, but it will take longer than 10 minutes. You would need to roast or sauté about 2 lbs of fresh ripe tomatoes until soft before adding the stock. Canned tomatoes are preferred here for speed and consistent flavor.
• Can I make this soup vegan? Yes. To make this vegan, use olive oil instead of butter to sauté the onions, and use unsweetened almond milk, oat milk, or a plant-based cream alternative at the end.
• Why does my soup taste metallic? Sometimes canned tomatoes can have a metallic taste. This is why the sugar is important—it neutralizes that flavor. Also, ensure you simmer the soup for the full 5-6 minutes to cook out the raw canned taste.

Try More Recipes:

• Mary Berry Parsnip And Apple Soup​
• Mary Berry Thai Chicken Noodle Soup​ Recipe
• Mary Berry Chilli Con Carne​ Recipe