Mary Berry Tomato Soup Recipe

This creamy, velvety Mary Berry Tomato Soup is made with sun-dried tomatoes, double cream, and a secret swirl of pesto, all ready in just 15 minutes. The hero moment comes right at the end when you stir in the cold cream and pesto, transforming a simple simmer into a luxurious dinner. I love this recipe because it requires absolutely no chopping—not even an onion—making it the ultimate comfort food for busy evenings.

Why This Classic Works

I used to think a good tomato soup needed a base of sweated onions, carrots, and celery, but Mary Berry proves that you can get incredible depth without any of that prep work. The genius trick here is using the oil from the jar of sun-dried tomatoes to fry the garlic; it infuses the entire pot with a rich, savoury sweetness before you’ve even opened a tin of tomatoes.

Another lesson I learned with this recipe is the importance of sugar. It might feel wrong to add a full tablespoon of sugar to a savoury dish, but tinned tomatoes can be quite acidic. The sugar doesn’t make the soup sweet; it simply neutralises that metallic tang and rounds everything out, giving you that restaurant-quality finish in a fraction of the time.

Mary Berry Tomato Soup Ingredients

• 6 sun-dried tomatoes in oil (roughly chopped)
• 1 tbsp oil (from the sun-dried tomato jar)
• 2 garlic cloves (crushed)
• 3 x 400g tins chopped tomatoes
• 500ml chicken or vegetable stock
• 1 tbsp caster sugar
• 150ml full-fat milk
• 150ml double cream
• Salt and freshly ground black pepper
• 3–4 tsp pesto (to serve)

How To Make Mary Berry Tomato Soup

1. Fry the Aromatics: Place a large, deep saucepan over a medium heat. Add the tablespoon of oil from the sun-dried tomato jar. Once hot, add the crushed garlic and fry for just a few seconds until it releases its aroma—be careful not to let it brown or burn.
2. Simmer the Base: Add the chopped sun-dried tomatoes, the three tins of chopped tomatoes, the stock, and the sugar. Stir well and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid, and let it bubble gently for 10 minutes.
3. Blend and Finish: Remove the pan from the heat. Using a stick blender (immersion blender), blitz the soup carefully until it is completely smooth and velvety. Stir in the milk and double cream, then season generously with salt and pepper.
4. Heat and Serve: Return the pan to the hob on a low heat to warm through, but do not let it boil, or the cream may split. Ladle into bowls and serve with a swirl of pesto on top.

Recipe Tips

• Don’t skip the sugar: Tinned tomatoes vary hugely in acidity. The sugar is essential to balance the flavours. If you find your tomatoes are particularly sharp, you might even need a pinch more.
• Blend carefully: Hot tomato soup can be dangerous when blending. If you don’t have a stick blender, let the soup cool slightly before transferring it to a jug blender, and never fill it more than halfway.
• Vegetarian option: Mary Berry often uses chicken stock for depth, but a good quality vegetable stock works perfectly well if you want to keep this meat-free.
• Watch the heat: Once you’ve added the milk and cream, keep the heat low. Boiling the soup vigorously after adding dairy can cause it to curdle and lose that silky texture.

What To Serve With Mary Berry Tomato Soup

This rich soup cries out for something crunchy to dip into it. A classic grilled cheese sandwich (toastie) is the traditional partner, with the melting cheese complementing the creamy tomato base perfectly. Alternatively, serve it with warm crusty sourdough bread or homemade garlic croutons for added texture.

How To Store

This soup keeps well in the fridge for up to 3 days in an airtight container. If you want to freeze it, it’s best to do so before adding the milk and cream. Freeze the tomato base for up to 3 months, then defrost and stir in the dairy when reheating.

FAQs

• Can I use fresh tomatoes instead of tinned?
  Yes, but you will need to roast them first to get the same depth of flavour, and the cooking time will increase significantly. For this specific 10-minute recipe, good quality tinned tomatoes are actually better.
• Can I make this lower in fat?
  You can swap the double cream for single cream or just use more milk, but the soup won’t be as rich or velvety. If you do reduce the fat, be extra careful not to boil it at the end.
• What if I don’t have sun-dried tomatoes?
  You can use a tablespoon of tomato purée instead, though you’ll miss out on that specific intense sweetness. Use olive oil for frying if you don’t have the jar oil.

Nutrition

• Calories: 215 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 450mg
• Total Carbohydrate: 16g
• Protein: 4g

Try More Recipes:

• Mary Berry Chilled Curried Apple and Mint Soup Recipe
• Mary Berry Tzatziki Soup Recipe
• Mary Berry Thai Spiced Soup Recipe