Emily Hartwood Vibrant canned tomatoes and savory basil pesto elevate this Mary Berry tomato soup to a comforting favorite you’ll always want at the heart of your cozy lunch table. It’s delicious with a crusty baguette, a grilled cheese sandwich, a swirl of single cream, a sprinkle of fresh basil; in fact most things.
Mary Berry Tomato Soup Recipe Ingredients
- 30 g (1 oz) butter
- 2 onions, coarsely chopped
- 1 garlic clove, crushed
- 1 tbsp plain flour
- 1.25 litres (2 pints) vegetable or chicken stock
- 2 x 400 g (14 oz) cans tomatoes
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 4 tbsp ready-made pesto
- Single cream (optional) and fresh basil leaves for garnish
How To Make Mary Berry Tomato Soup Recipe
- Sauté the aromatics: Begin by melting the butter in a large saucepan over a gentle heat. Add the coarsely chopped onions and the crushed garlic. Cook them slowly, stirring from time to time, for a few minutes until they are soft and translucent. You want to avoid any browning or “colouring” to keep the base of the soup bright and sweet.
- Make the roux: Once the onions are soft, sprinkle the tablespoon of plain flour over the mixture. Cook while stirring constantly for about 1 minute. This creates a light roux that will give the soup a subtle, velvety body once the liquid is added.
- Simmer the base: Gradually pour in the vegetable or chicken stock, then add the canned tomatoes along with all their juices. Drop in the bay leaf and season generously with salt and pepper. Bring the liquid to a boil, then cover the pan with a lid and reduce the heat. Let it simmer gently for 20 minutes to allow the flavors to meld.
- Purée until smooth: After 20 minutes, remove the pan from the heat. Carefully find and discard the bay leaf. Use a food processor or a high-speed blender to purée the soup in batches until it is perfectly smooth and a vibrant orange-red color.
- Stir in the secret ingredient: Rinse out the saucepan and return the smooth soup to it. Stir in the 4 tablespoons of ready-made pesto; this adds a concentrated burst of garlic, basil, and parmesan flavor. Heat the soup through gently and do a final taste test to see if it needs more salt or pepper.
- Garnish and serve: Ladle the hot soup into deep bowls. For a professional touch, drizzle a little single cream over the top in a swirl and garnish with fresh basil leaves. Serve immediately while piping hot.
Recipe Tips
- The Passata Shortcut: For an even deeper red color and an exceptionally smooth texture, you can substitute 750 ml of bottled or canned passata (sieved tomatoes) for the canned whole tomatoes. Cook it exactly the same way!
- Blending Safety: When blending hot liquids, never fill your blender more than halfway. Use a kitchen towel to hold the lid down firmly to prevent any steam pressure from causing a “soup explosion.”
- Pesto Quality: Since the pesto is the “finishing touch” that defines the flavor of this soup, use a high-quality jarred variety or a fresh refrigerated one for the best herbal notes.
- Make it Creamy: If you prefer a richer, more indulgent soup, stir a splash of the single cream directly into the pot with the pesto before serving.
What To Serve With Mary Berry Tomato Soup Recipe?
This Mary Berry Tomato Soup Recipe is a classic, savory meal that needs a fresh or crunchy pairing! A Grown-Up Grilled Cheese Sandwich with sharp cheddar and sourdough is the ultimate choice for a nostalgic lunch. For a lighter touch, a Warm Focaccia with rosemary and sea salt adds a lovely herbal crunch that pairs perfectly with the basil pesto! A side of Garlic Croutons or a glass of Chilled White Wine pairs wonderfully with the tomato and garlic notes.
How To Store Mary Berry Tomato Soup Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors often improve the next day as the pesto infuses the tomato base more deeply.
- Reheat: Warm gently in a saucepan over medium heat, stirring occasionally. Avoid letting it reach a vigorous rolling boil to keep the texture smooth.
- Freeze: This soup freezes beautifully! Store in freezer bags or containers for up to 3 months. Thaw in the fridge overnight before reheating. If you used cream, the soup may need a good whisk after thawing to bring the emulsification back.
Mary Berry Tomato Soup Recipe Nutrition Facts
- Calories: 165 kcal (per serving)
- Total Fat: 9 g
- Saturated Fat: 4 g
- Cholesterol: 15 mg
- Sodium: 620 mg
- Total Carbohydrates: 18 g
- Protein: 4 g
- Fiber: 3 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup vegan?
Yes! Simply swap the butter for olive oil or a plant-based margarine, use vegetable stock, and ensure your pesto is a vegan variety (without parmesan or pecorino).
Can I use fresh tomatoes instead of canned?
You can, but you will need about 1 kg of very ripe, blanched, and peeled tomatoes. Canned tomatoes are often preferred for soup because they are picked at peak ripeness and provide a more consistent acidity and color.
Why add flour?
A small amount of flour helps stabilize the soup and gives it a slightly thicker, u0022cream of tomatou0022 feel without needing to add a large amount of heavy cream.
Mary Berry Tomato Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes30
minutes165
kcalA classic, velvety tomato soup with a modern twist of basil pesto for a deep, aromatic flavor.
Cooking Method: Simmering and Blending
Ingredients
800 g canned tomatoes
1.25 L chicken or vegetable stock
2 onions & 1 garlic clove
4 tbsp basil pesto
30 g butter & 1 tbsp flour
Bay leaf, basil, and cream
Directions
- Sauté onions and garlic in butter until soft.
- Stir in flour for 1 minute.
- Add stock, tomatoes, and bay leaf; simmer for 20 minutes.
- Remove bay leaf and purée the soup until smooth.
- Stir in the pesto and heat through.
- Garnish with cream and basil leaves.
Notes
- Use passata for an extra-smooth, deep red finish.
- Fresh pesto makes a massive difference in the final taste.
- This is a great “batch cook” recipe that freezes very well.
