Mary Berry Roasted Tomato and Garlic Soup Recipe

Charred roasted tomatoes and savory garlic elevate this Mary Berry roasted tomato and garlic soup to a smoky favorite you’ll always want at the heart of your autumn lunch table. It’s delicious with crusty sourdough bread, a swirl of basil pesto, parmesan crisps, a glass of crisp white wine; in fact most things.

Mary Berry Roasted Tomato and Garlic Soup Recipe Ingredients

• 1.5 kg (approx. 3 lbs) ripe tomatoes, halved
• 1 onion, chopped
• 3 garlic cloves, coarsely chopped
• 1.5 litres (2 1/2 pints) chicken or vegetable stock
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• High-quality basil pesto (for serving)

How To Make Mary Berry Roasted Tomato and Garlic Soup Recipe

1. Char the tomatoes: Begin by preheating your oven to 220°C (200°C fan / Gas Mark 7). Arrange the halved tomatoes in a large roasting tin, ensuring they are placed cut-side down. Roast them for approximately 15 minutes, or until the skins are beautifully charred and beginning to blister; this high-heat roasting is what develops the deep, concentrated tomato flavor.
2. Peel and preserve: Remove the roasting tin from the oven and set it aside. Once the tomatoes are cool enough to handle, carefully peel off the charred skins and discard them. Coarsely chop the roasted tomato flesh, making sure to retain all the flavorful juices that have collected in the bottom of the tin.
3. Sauté the aromatics: Heat the olive oil in a large saucepan over a gentle heat. Add the chopped onion and coarsely chopped garlic, cooking them slowly for a few minutes. Stir occasionally until the onions are soft and translucent, but be careful not to let them take on any “colour” or brown edges.
4. Simmer the soup: Pour the stock into the pan and add the roasted tomato flesh along with all the reserved juices. Bring the mixture to a boil, then immediately lower the heat and let it simmer gently for about 5 minutes. This brief simmer allows the smoky tomato notes to infuse into the stock.
5. Season and serve: Remove the soup from the heat and season generously with salt and black pepper to taste. Ladle the hot soup into deep bowls and serve with a side of pesto, allowing everyone to stir in a generous spoonful just before they eat for a vibrant, herbal finish.

Recipe Tips

• Roasting for Sweetness: Roasting the tomatoes at a high temperature caramelizes their natural sugars and reduces their acidity. If your tomatoes aren’t perfectly ripe, this step is essential to ensure a sweet, rich soup.
• To Blend or Not to Blend: As written, this recipe produces a rustic, slightly chunky soup. If you prefer a completely smooth “cream of tomato” texture, simply blitz the soup in a blender or with an immersion stick before adding the final seasoning.
• Skinning Technique: If the skins don’t slip off easily, they may need a few more minutes in the oven. The charring is the key to both the smoky flavor and the ease of peeling.
• The Pesto Factor: Because the soup itself is quite light, the pesto provides the necessary fat and herbal intensity. Use a refrigerated “fresh” pesto rather than a shelf-stable jarred one for the brightest flavor.

What To Serve With Mary Berry Roasted Tomato and Garlic Soup Recipe?

This Mary Berry Roasted Tomato and Garlic Soup Recipe is a bright, smoky meal that needs a fresh or crunchy pairing! A Cheesy Garlic Baguette is the classic choice for a satisfying, indulgent dip. For a more sophisticated lunch, a few Homemade Parmesan Crisps add a lovely salty crunch that pairs perfectly with the roasted tomatoes! A side of Toasted Pine Nuts or a glass of Chilled Pinot Grigio pairs wonderfully with the garlic and basil notes.

How To Store Mary Berry Roasted Tomato and Garlic Soup Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The garlic flavor will often become more pronounced after a night of sitting.
• Reheat: Warm gently in a saucepan over medium-low heat. If the soup has thickened too much, add a small splash of stock or water to loosen it back up.
• Freeze: This soup freezes exceptionally well for up to 3 months. Thaw in the refrigerator overnight before reheating. Do not add the pesto until you are ready to serve the reheated soup.

Mary Berry Roasted Tomato and Garlic Soup Recipe Nutrition Facts

• Calories: 145 kcal (per serving)
• Total Fat: 7 g
• Saturated Fat: 1.5 g
• Cholesterol: 5 mg
• Sodium: 580 mg
• Total Carbohydrates: 16 g
• Protein: 4 g
• Fiber: 3 g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Mary Berry Roasted Tomato and Garlic Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

145

kcal

A rustic and smoky tomato soup featuring oven-charred tomatoes and fresh garlic, finished with a vibrant pesto swirl.

Ingredients

• 1.5 kg ripe tomatoes

• 1.5 L stock (chicken or veg)

• 1 onion & 3 garlic cloves

• 1 tbsp olive oil

• Pesto (for serving)

• Salt and pepper

Directions

• Roast halved tomatoes (cut-side down) at 220°C for 15 minutes.
• Peel off charred skins and coarsely chop the tomato flesh.
• Soften onion and garlic in oil without browning.
• Add stock and chopped tomatoes; simmer for 5 minutes.
• Season with salt and pepper.
• Serve hot with a dollop of fresh pesto.

Notes

• Retain all juices from the roasting pan for maximum flavor.
• Peeling the tomatoes ensures a better texture in the final bowl.
• This soup is naturally low in calories but very high in vitamins.