Lucy M. Can we talk about how amazing homemade tomato soup is? This tomato soup recipe Mary Berry shares is exactly what you need in your cooking repertoire! Forget those canned versions that taste like sweet tomato paste; Mary Berry’s recipe is the real deal. Rich, creamy, perfectly balanced, and surprisingly easy to make!
The secret is using quality tomatoes and letting them shine without overcomplicating things. Mary Berry has that incredible gift for taking classic dishes and making them accessible to everyone, and this soup is no exception.
In just 30 minutes, you’ll have a pot of gorgeous, vibrant soup that tastes like you’ve been simmering it all day. Perfect for dunking crusty bread, pairing with sandwiches, or simply enjoying by the bowlful on its own!
Why You’ll Love this Tomato Soup
Let me tell you about the kind of tomato soup that wraps around you like a favorite sweater. It starts with the simple magic of butter melting into onions and garlic: that moment when your whole house begins to smell like home.
Then there’s this little surprise: a ribbon of pesto winding through each spoonful, bringing garden-fresh brightness to every bite. When you stir in the half-and-half (completely optional, but oh so lovely), the soup transforms into liquid velvet.
The beautiful thing? Nothing here is complicated or hard to find. Just honest ingredients coming together to create something that feels like a treat, like you’ve given yourself permission to slow down. Tear off a piece of crusty bread, settle in, and let this soup remind you that comfort doesn’t have to be complicated.
What Ingredients are in Tomato Soup?
Creating a silky tomato soup requires a thoughtful combination of aromatics, stock, tomatoes, and finishing touches that work together to build layers of flavor. Each ingredient plays a specific role in developing the soup’s rich taste and luxurious texture.
The base starts with classic French cooking fundamentals—butter, onions, and garlic—which form the aromatic foundation. From there, a simple roux thickens the broth, while quality stock and canned tomatoes provide the body and depth. The pesto and optional cream elevate the final dish from simple to sophisticated.
Ingredients:
- 2 tbsp butter
- 2 onions (coarsely chopped)
- 1 garlic clove (crushed)
- 1 tbsp all-purpose flour
- 5¼ cups vegetable or chicken stock
- 2 × 14oz (400g) cans tomatoes
- 1 bay leaf
- Salt and black pepper
- ¼ cup store-bought pesto
- Half-and-half (optional)
- Fresh basil leaves (for garnish)
Since most of these ingredients are pantry staples, this recipe comes together with minimal shopping required. The choice between vegetable and chicken stock allows flexibility based on dietary preferences or availability.
Using store-bought pesto saves time without compromising quality, though fresh pesto can be substituted if desired. The half-and-half is truly optional—omitting it keeps the soup lighter and more tomato-forward, while including it creates that signature silky mouthfeel. Fresh basil for garnish should ideally be added just before serving to maintain its vibrant color and aromatic qualities.
How to Make this Tomato Soup
- Begin by melting 2 tbsp butter in a large saucepan over medium heat. Add 2 coarsely chopped onions and 1 crushed garlic clove, cooking gently while stirring occasionally for a few minutes until the vegetables are soft but not colored. This gentle cooking develops the aromatics that form the flavor foundation of the soup.
- Once the onions and garlic are softened, add 1 tbsp all-purpose flour to the pan and stir constantly for 1 minute to cook out the raw flour taste and create a light roux base.
- Pour in 5¼ cups of vegetable or chicken stock, then add 2 × 14oz cans of tomatoes along with their juice and 1 bay leaf. Season the mixture with salt and black pepper to taste.
- Bring the soup to a boil, then reduce the heat, cover the pan, and simmer gently for 20 minutes. This simmering time allows the flavors to meld and develop, creating depth in the final soup. After the cooking time is complete, remove and discard the bay leaf.
- For the final steps, purée the soup using a food processor or blender until completely smooth and silky.
- Return the puréed soup to the rinsed-out pan and stir in ¼ cup of store-bought pesto, heating through gently. Taste and adjust the seasoning as needed.
- Serve immediately, garnishing each bowl with fresh basil leaves and a drizzle of half-and-half if desired for added richness and visual appeal.
Tomato Soup Recipe By Mary Berry
Ingredients
Method
- Begin by melting 2 tbsp butter in a large saucepan over medium heat. Add 2 coarsely chopped onions and 1 crushed garlic clove, cooking gently while stirring occasionally for a few minutes until the vegetables are soft but not colored. This gentle cooking develops the aromatics that form the flavor foundation of the soup.
- Once the onions and garlic are softened, add 1 tbsp all-purpose flour to the pan and stir constantly for 1 minute to cook out the raw flour taste and create a light roux base.
- Pour in 5¼ cups of vegetable or chicken stock, then add 2 × 14oz cans of tomatoes along with their juice and 1 bay leaf. Season the mixture with salt and black pepper to taste.
- Bring the soup to a boil, then reduce the heat, cover the pan, and simmer gently for 20 minutes. This simmering time allows the flavors to meld and develop, creating depth in the final soup. After the cooking time is complete, remove and discard the bay leaf.
- For the final steps, purée the soup using a food processor or blender until completely smooth and silky.
- Return the puréed soup to the rinsed-out pan and stir in ¼ cup of store-bought pesto, heating through gently. Taste and adjust the seasoning as needed.
- Serve immediately, garnishing each bowl with fresh basil leaves and a drizzle of half-and-half if desired for added richness and visual appeal.
Notes
Storage and Reheating
This tomato soup stores beautifully in the refrigerator for up to 4 days in an airtight container. Let it cool completely before refrigerating to maintain freshness and prevent condensation. For longer storage, freeze the soup in portion-sized containers for up to 3 months; just avoid adding cream before freezing as dairy can separate when thawed. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. Microwave reheating works too; use 1-2 minute intervals, stirring between each. Add cream only after reheating to prevent curdling. The flavors often deepen overnight, making leftovers even more delicious!Storage and Reheating
This tomato soup stores beautifully in the refrigerator for up to 4 days in an airtight container. Let it cool completely before refrigerating to maintain freshness and prevent condensation. For longer storage, freeze the soup in portion-sized containers for up to 3 months; just avoid adding cream before freezing as dairy can separate when thawed.
To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. Microwave reheating works too; use 1-2 minute intervals, stirring between each. Add cream only after reheating to prevent curdling. The flavors often deepen overnight, making leftovers even more delicious!
Tomato Soup Substitutions and Variations
This silky tomato soup recipe works beautifully as written, but I find it begs for tinkering, doesn’t it? I’d swap the pesto for sun-dried tomato paste if I’m craving deeper richness, or skip it entirely for purists.
The bay leaf’s doing heavy lifting, though I might add thyme or oregano for earthiness. Want creamier results? I’d use all half-and-half instead of optional. For those avoiding dairy, coconut milk works wonders without overpowering the tomatoes.
Fresh basil’s lovely, but parsley offers subtlety if that’s your preference. Consider roasting the onions first for caramelized sweetness, or toss in red pepper flakes for gentle heat. Stock options matter too—vegetable keeps it light, while chicken adds savory depth. These tweaks let you make this soup uniquely yours.
What to Serve with Tomato Soup
Since a bowl of silky tomato soup is basically a blank canvas, you’ll want to think about what sides and accompaniments’ll complement it without stealing the show. I’d reach for crusty bread or grilled cheese sandwiches first—they’re practically made for dunking.
A simple green salad with vinaigrette cuts through the richness nicely, offering balance without competing for attention. Consider adding crispy croutons or bacon bits for texture contrast. Fresh mozzarella on toast works beautifully too.
For lighter meals, pair it with a caprese salad featuring tomatoes, basil, and balsamic vinegar. Really, the key is choosing sides that either provide textural contrast or complement the tomato’s natural flavors. What sounds good depends on whether you’re after hearty or light.
Serve this creamy tomato soup with crusty bread for dipping. For a complete meal with variety, start with our Homemade Hummus as a light appetizer before enjoying your soup.
Final Thoughts
You’ve got everything you need to whip up a bowl of tomato soup that’ll make you wonder why you ever bothered with the canned stuff. This recipe transforms simple ingredients—butter, onions, garlic, stock, and tomatoes—into something genuinely silky and satisfying. The pesto adds that unexpected richness, while half-and-half gives it a luxurious finish if you’re feeling fancy.
What I love about this soup is its flexibility. Want it thicker? Simmer longer. Prefer it brothier? Add more stock. The bay leaf and seasonings let you adjust to your taste, and fresh basil on top brings everything together beautifully.
This isn’t just comfort food; it’s proof that homemade beats store-bought every single time. Make a big batch, freeze half, and thank yourself later.
