Mary Berry’s quick and easy tomato soup uses items you probably already have in your cupboard
There’s nothing quite like a bowl of homemade soup to warm the soul. Yet, many would prefer to snuggle up in their cosy beds rather than spend hours cooking. Thankfully, Mary Berry’s 10-minute tomato soup is here to the rescue, brimming with rich tomato taste, a hint of garlic, and a creamy finish.
BBC Food, which shared the recipe, stated: “Mary Berry’s tomato soup is quick, easy and delicious. In fact, it is one of her favourite family recipes, as she always have the ingredients in the cupboard.
“With no onions to chop or tomatoes to skin, it really is ready in ten minutes!” This recipe serves between six to eight people, making it an ideal family dinner dish.
Interestingly, Mary Berry forgoes traditional ingredients such as water or vegetable stock, opting instead for chicken stock.
According to the Tasting Table, “You can add tons of depth to your tomato soup recipe by swapping out water as the liquid base for broth.
“What’s great about using broth or stock in tomato soup is that you don’t really need to change anything.”
“Tomato has a pretty powerful flavour, and most broths are pretty subtle, so you can just use the same amount of broth as you would water when making your soup, and it will still taste like tomato soup.”
Here’s how to make Mary Berry’s tomato soup:
Ingredients
- Six sun-dried tomatoes in oil
- Two garlic cloves
- Three 400g tins of chopped tomatoes
- 500ml of chicken (you can also use vegetable stock)
- One tablespoon of caster sugar
- 150ml of full-fat milk
- 150ml of double cream
- Salt to taste
- Freshly ground black pepper
- Three to four teaspoons of pesto
Method
Start by heating a large pan over medium heat and adding a tablespoon of sun-dried tomato oil. Add the garlic and let it cook until it just begins to colour.
Next, add the sun-dried and tinned tomatoes, chicken stock, and a pinch of sugar to the pan. Season with salt and freshly ground black pepper, cover, and allow it to simmer gently for 10 minutes.
Take off the heat and blend the soup with a hand blender until it reaches a silky smooth consistency, then mix in the milk and cream, adjusting the seasoning as needed. Serve piping hot, topping each bowl with a delicate swirl of pesto.