Mary Berry Tomato Soup Recipe

This Mary Berry Tomato Soup is a classic and easy recipe, which is made with canned tomatoes and ready-made pesto. It’s the perfect weeknight dinner, ready in about 35 minutes.

Mary Berry Tomato Soup Ingredients

• 30 g (1 oz) butter
• 2 onions, coarsely chopped
• 1 garlic clove, crushed
• 1 tbsp plain flour
• 1.25 litres (2 pints) vegetable or chicken stock
• 2 x 400 g cans tomatoes
• 1 bay leaf
• salt and black pepper
• 4 tbsp ready-made pesto
• single cream (optional) and fresh basil leaves, to garnish

How To Make Mary Berry Tomato Soup

1. Sauté the aromatics: Melt the butter in a large saucepan over a gentle heat. Add the onions and garlic and cook, stirring from time to time, for a few minutes until they are soft but not coloured.
2. Add the flour: Sprinkle the flour into the pan and cook for 1 minute, stirring constantly to cook out the raw taste.
3. Simmer the soup: Pour in the stock, then add the canned tomatoes with their juice and the bay leaf. Season with salt and pepper. Bring the mixture to a boil, then cover the pan and simmer gently for 20 minutes.
4. Blend the soup: Remove and discard the bay leaf. Use a food processor or blender to purée the soup until it is completely smooth.
5. Finish and serve: Return the soup to the rinsed-out pan. Stir in the pesto and heat through. Taste and adjust the seasoning if necessary. Serve at once, garnished with a swirl of cream (if using) and fresh basil leaves.

Recipe Tips

• For a richer soup: The recipe suggests a “Quick Tomato Soup” variation using 750 ml (1 1/4 pints) of passata instead of canned tomatoes. This will give the soup a deeper red colour and a smoother, more intense flavour.
• How to make it extra creamy? While the recipe suggests an optional garnish of single cream, you can stir a few tablespoons directly into the soup along with the pesto for a richer, creamier texture throughout.
• Can I use fresh tomatoes? Yes, but you will need to peel and deseed them first. Use about 1kg of ripe plum tomatoes. The flavour will be fresher but less concentrated than with canned tomatoes.
• What if my soup tastes too acidic? Canned tomatoes can sometimes be sharp. If your soup tastes too acidic, you can balance it by adding a pinch of sugar or a very small amount of baking soda.

What To Serve With Tomato Soup

This classic soup is famously paired with comforting sides.

• A classic grilled cheese sandwich
• Warm, crusty bread for dipping
• Garlic bread or cheese scones
• A sprinkle of homemade croutons

How To Store Tomato Soup

• Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• Freeze: This soup freezes very well. Let it cool before pouring it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

FAQs

• Can I make this soup dairy-free or vegan? Yes. To make it vegan, use olive oil instead of butter and ensure your pesto is dairy-free (many contain Parmesan cheese). Omit the optional cream garnish or use a plant-based alternative.
• Is this soup gluten-free? To make this recipe gluten-free, simply omit the plain flour. The soup will be slightly thinner but still delicious. Alternatively, use a gluten-free all-purpose flour blend.
• What kind of pesto is best? A classic basil pesto works perfectly here, but feel free to experiment with other types like sun-dried tomato pesto for a different flavour profile.

Try More Recipes:

• Mary Berry Game Soup Recipe
• Mary Berry Watercress Soup Recipe
• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry Creamy Carrot and Orange Soup Recipe
• Mary Berry’s Butternut Squash Soup Recipe

Mary Berry Tomato Soup Recipe

Course: SoupsCuisine: British

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

134

kcal

A classic, comforting, and easy-to-make tomato soup finished with a swirl of flavourful pesto.

Ingredients

• 30 g (1 oz) butter
  

• 2 onions, coarsely chopped
  

• 1 garlic clove, crushed
  

• 1 tbsp plain flour
  

• 1.25 litres (2 pints) vegetable or chicken stock
  

• 2 x 400 g cans tomatoes
  

• 1 bay leaf
  

• 4 tbsp ready-made pesto
  

• salt and black pepper
  

• single cream (optional) and fresh basil leaves, to garnish

Directions

• Melt butter in a large saucepan. Add onions and garlic and cook gently until soft.
  
• Stir in the flour and cook for 1 minute.
  
• Add the stock, tomatoes with their juice, and the bay leaf. Season with salt and pepper.
  
• Bring to a boil, cover, and simmer for 20 minutes.
  
• Remove the bay leaf. Purée the soup in a blender until smooth.
  
• Return to the pan, stir in the pesto, and heat through.
  
• Serve immediately, garnished with cream and fresh basil if desired.