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tomato soup recipe mary berry

Tomato Soup Recipe By Mary Berry

This tomato soup recipe Mary Berry perfected is a classic British comfort food made with fresh ripe tomatoes, aromatic vegetables, and a touch of cream for velvety smoothness. Ready in just 30 minutes with simple ingredients, this homemade soup delivers rich, satisfying flavor that's perfect for cozy meals any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8
Course: Soup
Cuisine: British
Calories: 100
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the final steps, purée the soup using a food processor or blender until completely smooth and silky.
  6. 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.
  7. 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!