Mary Berry​ Roasted Tomato Soup Recipe

This rich Mary Berry Roasted Tomato Soup Recipe is made with ripe plum tomatoes, red bell peppers, onion, garlic cloves, balsamic vinegar, and fresh thyme. The result is a deep, velvety soup that balances the sweetness of roasted vegetables with a savory tang. It is a perfect lunch for a cold day or an elegant starter for a dinner party that serves 4 people.

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Mary Berry Roasted Tomato Soup Recipe Ingredients

• 2.5 lbs (1.2kg) ripe plum tomatoes, halved lengthwise
• 2 red bell peppers, seeded and cut into thick strips
• 1 large onion, peeled and cut into wedges
• 2 garlic cloves, peeled and left whole
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• 3 cups (750ml) vegetable or chicken stock
• 2 sprigs fresh thyme (leaves removed from woody stems)
• Salt and freshly ground black pepper
• 2 tablespoons heavy cream (optional, for swirling)

How To Make Mary Berry Roasted Tomato Soup Recipe

1. Prepare the vegetables: Preheat your oven to 425°F (220°C). Place the halved tomatoes, red pepper strips, onion wedges, and garlic cloves into a large roasting pan or baking sheet.
2. Roast the ingredients: Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle them with sugar, thyme leaves, salt, and pepper. Toss everything gently with your hands to coat them well. Roast in the oven for 35 to 45 minutes until the vegetables are soft and have slightly charmed edges.
3. Blend the soup: Remove the tray from the oven. Transfer all the roasted vegetables and any juices from the bottom of the tray into a blender or food processor. Add the tomato paste and half of the stock. Blend until the mixture is completely smooth.
4. Heat and finish: Pour the pureed mixture into a large saucepan. Stir in the remaining stock until you reach your preferred thickness. Bring to a gentle simmer and cook for 5 minutes. Taste and adjust the salt or pepper if needed. Serve hot with a swirl of cream.

Recipe Tips

• Don’t Waste the Juices: When you move the vegetables from the roasting tray to the blender, make sure you scrape up all the sticky brown bits and juices. This is where the most intense flavor lives.
• Use Plum Tomatoes: Mary Berry suggests using plum (Roma) tomatoes because they are meatier and contain less water than round salad tomatoes. This creates a thicker, more flavorful soup.
• Let it Char: Do not be afraid if the onions or peppers get a little black on the edges while roasting. This “char” adds a smoky flavor that makes the soup taste authentic and rustic.
• Adjusting Consistency: If the soup is too thick after blending, add a little more stock or water. If it is too thin, simmer it for a few extra minutes to reduce the liquid.

What To Serve Roasted Tomato Soup

This soup has a robust flavor that stands up well to strong sides. Serve it with a classic grilled cheese sandwich made with sharp cheddar or gruyère cheese. Crisp bacon bits sprinkled on top add a nice salty crunch. For a lighter option, serve with a green mixed salad and a slice of crusty baguette to mop up the bowl.

How To Store Roasted Tomato Soup Leftovers

• Refrigerate: Allow the soup to cool completely to room temperature. Pour it into an airtight container and keep it in the refrigerator for up to 4 days.
• Freeze: This is a freezer-friendly recipe. Pour the cooled soup into freezer-safe bags or containers. It will stay fresh for up to 3 months. Defrost it in the fridge overnight and reheat gently on the stove, adding a splash of water if it has thickened.

Mary Berry Roasted Tomato Soup Recipe Nutrition Facts

Serving Size: 1 bowl (approx. 1/4 of recipe)

• Calories: 160 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 410mg
• Total Carbohydrate: 19g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 3g

Frequently Asked Questions

• Do I have to peel the tomatoes? No. Roasting the tomatoes softens the skin significantly. High-speed blenders will pulverize the skins so you won’t notice them. If you want a perfectly silky texture, you can pass the soup through a sieve after blending.
• Can I leave out the red peppers? Yes, but the red peppers add a natural sweetness that balances the acidity of the tomatoes. If you skip them, you might need to add an extra pinch of sugar or a chopped carrot to the roasting tray.
• Why use balsamic vinegar? Balsamic vinegar helps the vegetables caramelize (brown and sweeten) in the oven. It adds a complex, tangy, and sweet flavor note that lifts the soup from ordinary to special.

Try More Recipes:

• Mary Berry 10 Minute Tomato Soup​ Recipe
• Mary Berry Tomato Soup With Fresh Tomatoes​ Recipe
• Mary Berry Tomato Soup With Tinned Tomatoes​ Recipe