Mary Berry​ Tomato And Basil Soup Recipe

This creamy Mary Berry Tomato And Basil Soup is made with onion, celery, carrots, garlic, sun-dried tomato paste, canned chopped tomatoes, and fresh basil. The result is a rich, savory, and smooth soup that makes a comforting lunch or a light dinner. It is a cozy winter warmer that serves 6 people.

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Mary Berry Tomato And Basil Soup Ingredients

• 1 oz (25g) butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 celery stick, chopped
• 1 small carrot, chopped
• 1 garlic clove, crushed
• 2 tablespoons all-purpose flour
• 2 teaspoons sun-dried tomato paste
• 2 x 14 oz (400g) cans chopped tomatoes
• 2 ½ cups (600ml) vegetable or chicken stock
• 2-3 teaspoons sugar (to taste)
• Salt and freshly ground black pepper
• 2/3 cup (150ml) milk or light cream
• 2 tablespoons fresh basil, shredded

How To Make Mary Berry Tomato And Basil Soup

1. Sauté the vegetables: Heat the butter and oil in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic. Cook gently for about 10 minutes until the vegetables are soft but not browned.
2. Stir in thickeners: Sprinkle in the flour and add the sun-dried tomato paste. Stir well and cook for 1 minute to cook out the raw flour taste.
3. Simmer the soup: Gradually stir in the canned tomatoes and the stock. Add the sugar, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes until the vegetables are tender.
4. Blend the mixture: Remove the pan from the heat and let it cool slightly. Use an immersion blender (hand blender) to puree the soup until it is smooth. Alternatively, you can transfer it to a standard blender in batches.
5. Finish the soup: Return the soup to the pan. Stir in the milk (or cream) and the fresh shredded basil. Heat gently until hot, but do not let it boil again. Taste and adjust seasoning if needed before serving.

Recipe Tips

• Use Sun-Dried Tomato Paste: Mary Berry specifically recommends sun-dried tomato paste rather than standard tomato puree. It adds a deeper, more intense savory flavor that balances the acidity of the canned tomatoes.
• Don’t Skip the Sugar: Tomatoes can be quite acidic. Adding a small amount of sugar helps to neutralize that acidity and brings out the natural sweetness of the vegetables.
• Avoid Boiling Milk: Once you add the milk or cream in the final step, be careful not to let the soup come to a rolling boil. Boiling can cause the dairy to separate or curdle, which affects the texture.
• Cool Before Blending: If you are using a standard upright blender, let the soup cool down a bit first. Hot liquids expand quickly in a blender and can blow the lid off, causing a mess or burns.

What To Serve Tomato And Basil Soup

This classic soup pairs perfectly with crunchy textures. Serve it with a side of crusty sourdough bread or a warm baguette for dipping. For a heartier meal, it is excellent alongside a grilled cheese sandwich or a “cheese toastie.” You can also top the soup with homemade croutons or a swirl of extra cream for a restaurant-style presentation.

How To Store Tomato And Basil Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
• Freeze: This soup freezes very well. Place the cooled soup in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Note: If you plan to freeze it, it is best to freeze it before adding the milk and basil, then add those fresh when you reheat it.

Mary Berry Tomato And Basil Soup Nutrition Facts

Serving Size: 1 bowl (approx. 1/6 of recipe)

• Calories: 135 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 350mg
• Total Carbohydrate: 14g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 3g

Frequently Asked Questions

• Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. You will need about 2 lbs of ripe tomatoes, peeled and chopped. However, canned tomatoes provide a consistent flavor and texture year-round.
• Is this soup vegetarian? Yes, as long as you use vegetable stock instead of chicken stock. The rest of the ingredients are vegetarian-friendly.
• Can I make this soup vegan? To make this vegan, swap the butter for more olive oil and use unsweetened almond milk, oat milk, or a plant-based cream alternative instead of dairy milk.

Try More Recipes:

• Mary Berry 10 Minute Tomato Soup​ Recipe
• Mary Berry Tomato Soup With Tinned Tomatoes​ Recipe
• Mary Berry Sausage And Red Pepper Casserole​ Recipe