Mary Berry Tomato Soup With Fresh Tomatoes​ Recipe

This vibrant Mary Berry Tomato Soup With Fresh Tomatoes is made with ripe plum tomatoes, a red bell pepper, onion, garlic cloves, tomato paste, vegetable stock, and fresh basil. The result is a soup with a deep, roasted flavor that is sweet, tangy, and velvety smooth. It is a perfect summer lunch when tomatoes are at their peak, serving 4 people comfortably.

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Mary Berry Tomato Soup With Fresh Tomatoes Ingredients

• 3 lbs (1.5kg) ripe plum tomatoes, cut in half lengthwise
• 1 red bell pepper, seeded and cut into large chunks
• 1 large onion, peeled and quartered
• 2 garlic cloves, peeled and left whole
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon sun-dried tomato paste (or regular tomato purée)
• 1 teaspoon sugar
• 2 ½ cups (600ml) vegetable or chicken stock
• Salt and freshly ground black pepper
• A handful of fresh basil leaves
• 2 tablespoons heavy cream (optional, for serving)

How To Make Mary Berry Tomato Soup With Fresh Tomatoes

1. Roast the vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, red pepper chunks, onion quarters, and garlic cloves on a large baking sheet.
2. Season and bake: Drizzle the vegetables with the olive oil and balsamic vinegar. Sprinkle with sugar, salt, and pepper. Roast in the oven for about 30 to 40 minutes until the vegetables are soft and slightly charred at the edges.
3. Blend the base: Transfer the roasted vegetables and all the juices from the baking sheet into a large saucepan. Add the tomato paste and half of the stock. Use an immersion blender (stick blender) to puree the mixture until it is smooth.
4. Simmer the soup: Stir in the remaining stock to reach your desired consistency. Bring the soup to a gentle simmer over medium heat. Cook for 5 minutes to let the flavors meld.
5. Finish and serve: Stir in the fresh basil leaves (you can chop them or blend them in if you prefer a green speckle). Taste and add more salt or pepper if needed. Serve hot with a drizzle of cream if you like.

Recipe Tips

• Choose Plum Tomatoes: Mary Berry often recommends plum or Roma tomatoes for soup. They have more flesh and fewer seeds than regular round tomatoes, which makes the soup thicker and richer.
• Roasting is Key: Do not skip the roasting step. Roasting evaporates the water in the fresh tomatoes and caramelizes the natural sugars. This gives the soup a much more intense flavor than just boiling them.
• Pass Through a Sieve: If you dislike tomato skins or seeds, press the blended soup through a fine-mesh sieve (strainer) before the final simmer. This creates a restaurant-quality, silky texture.
• Balsamic Vinegar: The splash of balsamic vinegar adds a slight acidity that cuts through the sweetness of the roasted vegetables. It adds a “chef’s kiss” depth to the final dish.

What To Serve Mary Berry Tomato Soup With Fresh Tomatoes

Because this soup is light and fresh, it pairs beautifully with savory sides. Serve it with cheesy garlic bread or warm cheese straws for dipping. A “Caprese” salad sandwich (mozzarella, tomato, and pesto) creates a wonderful tomato-themed meal. For a simple option, a slice of toasted sourdough bread with salted butter is delicious.

How To Store Mary Berry Tomato Soup With Fresh Tomatoes Leftovers

• Refrigerate: Let the soup cool completely. Pour it into an airtight container and store it in the fridge for up to 4 days. The flavors often improve the next day.
• Freeze: Pour the cooled soup into freezer bags or freezer-safe containers. Leave about an inch of space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.

Mary Berry Tomato Soup With Fresh Tomatoes Nutrition Facts

• Calories: 145 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 0mg (5mg if using cream)
• Sodium: 320mg
• Total Carbohydrate: 18g
• Dietary Fiber: 5g
• Sugars: 11g
• Protein: 4g

Frequently Asked Questions

• Do I need to peel the tomatoes first? No, you do not need to peel them. Roasting the tomatoes makes the skins very soft. Once you blend the soup, the skins disappear into the liquid. If you want it perfectly smooth, you can strain it afterwards.
• Can I use cherry tomatoes? Yes! Cherry tomatoes are naturally very sweet and roast quickly. If you use them, reduce the roasting time to about 20-25 minutes.
• Why is my soup orange instead of red? When you blend tomatoes with oil or add dairy (like cream), the air bubbles and fat emulsify, turning the deep red color into a lighter orange. This is normal and does not affect the flavor.

Try More Recipes:

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