Mary Berry's tomato soup recipe requires just 10 minutes of cooking time and a handful of store cupboard staples, making it an ideal choice for a speedy midweek meal. The dish comes from her Foolproof Cooking programme and delivers a nourishing, comforting result without lengthy preparation.
A Quick and Simple Comfort Dish
The soup is suitable for both busy evenings and more relaxed occasions when a wholesome, filling meal is wanted without dedicating much time to cooking. It can be paired with crusty bread for a warming supper or enjoyed alone as a lighter midday meal.
BBC Food highlighted the recipe's ease, stating: "Mary Berry's tomato soup is quick, easy and delicious." The outlet added: "In fact, it is one of her favourite family recipes, as she always has the ingredients in the cupboard. With no onions to chop or tomatoes to skin, it really is ready in ten minutes!"
Ingredients and Method
The recipe calls for six sun-dried tomatoes in oil, two garlic cloves, three 400g tins of chopped tomatoes, 500ml of chicken or vegetable stock, one tablespoon of caster sugar, 150ml of full-fat milk, 150ml of double cream, salt and freshly ground black pepper to taste, and three to four teaspoons of pesto as an optional garnish.
To begin, place a large, deep saucepan over a medium heat and pour in one tablespoon of the oil from the jar of sun-dried tomatoes. While it warms, finely chop the garlic and add it to the oil, stir-frying for several seconds until aromatic and just starting to turn a pale golden hue.
Simmering and Blending
Add the sun-dried tomatoes and tinned tomatoes to the pan, followed by the stock and sugar. Combine all the ingredients thoroughly, then increase the heat slightly and bring the mixture to a gentle boil, stirring frequently. Once boiling, season well with salt and pepper, give it another stir, cover with a lid, lower the heat and leave to simmer gently for approximately 10 minutes.
After 10 minutes, remove the pan from the heat and blitz the soup with a hand blender until completely smooth. Stir in the milk and cream until fully incorporated, then return the pan to a low heat and warm the soup through, stirring occasionally. Adjust the seasoning with more salt and pepper if needed.
Once piping hot and creamy, ladle the soup into bowls and finish each portion with a swirl of half a teaspoon of pesto across the surface.
