Mary Berry Roasted Tomato and Garlic Soup Recipe

This Mary Berry Roasted Tomato and Garlic Soup is a rich and easy recipe, which is made with ripe tomatoes and fresh garlic. It’s the ultimate comfort food recipe, ready in about 40 minutes.

Mary Berry Roasted Tomato and Garlic Soup Ingredients

• 1 kg (2 lb) ripe tomatoes
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, coarsely chopped
• 1.5 litres (2 1/2 pints) chicken or vegetable stock
• salt and black pepper
• pesto, to serve

How To Make Mary Berry Roasted Tomato and Garlic Soup

1. Roast the tomatoes: Preheat your oven to 220°C (200°C fan, Gas 7). Cut the tomatoes in half and arrange them cut-side down in a roasting tin. Roast for 15 minutes or until the skins are charred and blistered.
2. Peel and chop the tomatoes: Remove the tomatoes from the oven and let them cool until you can handle them safely. Peel off the charred skins and discard them. Coarsely chop the tomato flesh, making sure to keep all the juices.
3. Sauté the aromatics: Heat the olive oil in a large saucepan over a gentle heat. Add the chopped onion and garlic and cook, stirring occasionally, for a few minutes until they are soft but not coloured.
4. Simmer the soup: Add the stock, the chopped tomato flesh, and all their retained juices to the saucepan. Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes. Season to taste with salt and pepper.
5. Serve with pesto: Serve the soup hot. Offer a bowl of pesto at the table so everyone can stir in a spoonful to their liking.

Recipe Tips

• How to get the best roasted flavor? Don’t be afraid to let the tomato skins get really charred in the oven. This deep charring is what creates the signature smoky, sweet flavour of the soup.
• Can I make this soup creamy? While this is a broth-based soup, you can easily make it creamy. After simmering, use an immersion blender or a standard blender to purée the soup until smooth. You could also stir in a splash of single cream before serving.
• What kind of tomatoes are best? Ripe, seasonal tomatoes will always give the best flavour. Plum tomatoes or vine-ripened tomatoes are excellent choices as they have a good balance of sweetness and acidity.
• What if I don’t have fresh pesto? While fresh pesto is delicious, a good quality store-bought pesto from a jar works perfectly well and is a great time-saver.

What To Serve With Roasted Tomato Soup

This robust soup is perfect with classic, comforting sides.

• A crusty grilled cheese sandwich
• Warm, crusty bread with butter
• Garlic bread or croutons
• A simple side salad

How To Store Roasted Tomato Soup

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The flavours will meld and can be even better the next day.
• Freeze: This soup freezes exceptionally well. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight and reheat gently.

FAQs

• Why roast the tomatoes first? Roasting the tomatoes intensifies their natural sweetness and adds a delicious smoky depth to the soup that you can’t get from just simmering them.
• Can I make this soup vegan? Yes, this recipe is easily made vegan. Simply use vegetable stock and ensure that the pesto you serve with it is dairy-free (as traditional pesto contains Parmesan cheese).
• Do I have to peel the tomatoes? For a rustic, chunky soup, you can leave the skins on. However, for a smoother texture and to avoid tough bits of skin in the final soup, it’s best to remove them after roasting.

Try More Recipes:

• Mary Berry Creamy Carrot and Orange Soup Recipe
• Mary Berry’s Butternut Squash Soup Recipe
• Mary Berry’s Borscht Recipe
• Mary Berry Winter Vegetable Soup

Mary Berry Roasted Tomato and Garlic Soup Recipe

Course: SoupsCuisine: British

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

127

kcal

A simple, rustic soup with a deep, smoky flavour from oven-roasted tomatoes and garlic.

Ingredients

• 1 kg (2 lb) ripe tomatoes
  

• 2 tbsp olive oil
  

• 1 onion, chopped
  

• 3 garlic cloves, coarsely chopped
  

• 1.5 litres (2 1/2 pints) chicken or vegetable stock
  

• salt and black pepper
  

• pesto, to serve

Directions

• Preheat oven to 220°C (200°C fan, Gas 7). Halve tomatoes and place cut-side down in a roasting tin. Roast for 15 minutes until skins are charred.
  
• Let tomatoes cool, then peel and discard the skins. Coarsely chop the tomato flesh, reserving the juices.
  
• Heat oil in a large saucepan. Add onion and garlic and cook gently until soft.
  
• Add the stock, chopped tomatoes, and their juices. Bring to a boil, then simmer for 5 minutes.
  
• Season with salt and pepper to taste.
  
• Serve hot with a spoonful of pesto stirred in.