Mary Berry Tomato Soup With Tinned Tomatoes​ Recipe

This creamy Mary Berry Tomato Soup With Tinned Tomatoes is made with canned chopped tomatoes, onion, garlic, sun-dried tomato paste, vegetable stock, a touch of sugar, and a splash of double cream. The result is a smooth, velvety soup that transforms pantry staples into a rich, restaurant-quality meal in just minutes. This recipe creates a warming comfort food that is perfect for a quick lunch, a light weeknight dinner, and makes enough for 4 servings.

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Mary Berry Tomato Soup With Tinned Tomatoes Ingredients

For the Soup Base:

• 1 tbsp butter or olive oil
• 1 large onion, chopped roughly
• 1 garlic clove, crushed
• 1 tbsp all-purpose flour
• 1 tbsp sun-dried tomato paste
• 2 tins (400g / 14oz each) chopped tomatoes
• 500ml (2 cups) vegetable or chicken stock
• 1 tsp sugar
• Salt and black pepper

For the Finish:

• 3 tbsp milk or double cream
• Fresh basil leaves (optional garnish)

How To Make Mary Berry Tomato Soup With Tinned Tomatoes

1. Sauté the vegetables: Melt the butter (or heat the oil) in a large saucepan over medium heat. Add the onion and garlic and cook for about 5 minutes until the onion is soft but not browned.
2. Add the thickener: Sprinkle in the flour and stir in the sun-dried tomato paste. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
3. Simmer the soup: Pour in the tinned tomatoes, vegetable stock, and sugar. Bring the liquid to a boil, stirring continuously so it thickens evenly. Reduce the heat, cover, and simmer gently for 10 minutes.
4. Blend until smooth: Remove the pan from the heat. Use a stick blender (immersion blender) to blitz the soup until it is completely smooth. Alternatively, transfer it carefully to a standard blender.
5. Add the cream: Stir in the milk or double cream. Taste the soup and season generously with salt and black pepper.
6. Serve warm: Ladle the soup into bowls and serve immediately, topped with a swirl of extra cream or fresh basil.

Recipe Tips

• Why Use Tinned Tomatoes: Tinned (canned) tomatoes are picked at peak ripeness, meaning you get a consistent, sweet flavor year-round. They are also much faster to cook down than fresh tomatoes.
• The Importance of Sugar: The teaspoon of sugar is essential. Tinned tomatoes can be quite acidic. The sugar neutralizes the acid and rounds out the flavor without making the soup taste sweet.
• Sun-Dried Paste: Mary Berry recommends sun-dried tomato paste instead of standard tomato purée. It adds a concentrated, savory depth (umami) that makes the soup taste like it has been simmering for hours.
• Adjusting Consistency: If you prefer a thinner soup, simply add a little more stock or water after blending. If you like it thicker, let it simmer uncovered for a few extra minutes.

What To Serve Mary Berry Tomato Soup

This soup is smooth and rich, so it needs something crunchy to go with it. Serve it with cheese straws or a classic grilled cheese sandwich for dipping. It is also delicious with chunks of crusty sourdough bread or buttery garlic bread. For a lighter side, pair it with a crisp Caesar salad or a simple cucumber sandwich.

How To Store Mary Berry Tomato Soup Leftovers

• Refrigerate: Let the soup cool completely. Pour it into an airtight container and store it in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
• Freeze: This soup freezes very well. Place the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the fridge overnight. (Note: If you added a lot of heavy cream, the texture might separate slightly upon thawing; simply whisk it vigorously while reheating to bring it back together).

Mary Berry Tomato Soup With Tinned Tomatoes Nutrition Facts

• Calories: 160 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 520mg
• Total Carbohydrate: 19g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 4g

Frequently Asked Questions

• Can I use whole plum tomatoes instead of chopped? Yes. Whole tinned plum tomatoes often have a better flavor than chopped ones because they are less processed. Just make sure to break them up with your spoon in the pan or blend them thoroughly at the end.
• Do I have to use flour? The flour helps thicken the soup and gives it a velvety texture. If you are gluten-free, you can use a gluten-free flour blend or simply omit it. If you omit it, reduce the stock slightly so the soup isn’t too thin.
• Can I make this in a slow cooker? Yes. Put all the ingredients (except the milk/cream) into the slow cooker. Cook on Low for 4-6 hours. Blend at the end and stir in the cream just before serving.

Try More Recipes:

• Mary Berry Chicken And Vegetable Soup​ Recipe
• Mary Berry Thai Chicken Noodle Soup​ Recipe
• Mary Berry Chicken Noodle Soup Recipe