Mary berry Tomato Soup Recipe
Embrace the simplicity and flavor of Mary Berry’s Tomato Soup. This comforting recipe uses fresh tomatoes and comes together in under an hour, perfect for a cozy weeknight meal.
Why People Love Mary berry Tomato Soup Recipe:
- Simple and quick: Made with everyday ingredients, this recipe is perfect for busy weeknights.
- Flavorful: Fresh tomatoes and pesto create a delicious depth of flavor.
- Versatile: Easily customize the flavor with different herbs and spices.
- Comforting: A warm and satisfying meal for a chilly day.
- Budget-friendly: Uses affordable and readily available ingredients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Servings: 6-8
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 cans chopped tomatoes
- 1 bay leaf
- Salt and black pepper to taste
- 4 tbsp ready-made pesto
- Single cream (optional) and fresh basil leaves, for garnish (optional)
How to make Mary berry Tomato Soup Recipe
Prep (5 min):
- First of all,Melt the butter in a large saucepan over low heat. Add the chopped onions and garlic, and cook gently for a few minutes, stirring occasionally, until softened but not browned.
Sauté & Thicken (2 min):
- Stir in the flour and cook, stirring constantly, for approximately 1 minute.
Simmer & Flavor (20 min):
- Pour in the stock, then add the chopped tomatoes with their juice and the bay leaf. Season with salt and pepper.Bring to a boil, reduce heat to low, cover, and simmer gently for 20 minutes.
Purée & Season (5 min):
- Remove and discard the bay leaf. Purée the soup in a food processor or blender until smooth. Pour the soup back into the rinsed pan.
Finish & Serve (5 min):
- Add the pesto and heat through. Taste and adjust seasonings as needed. Serve hot, garnished with a dollop of cream (optional) and fresh basil leaves (optional).
Tips:
- For an extra layer of flavor, roast the tomatoes before adding them to the soup. Simply halve the tomatoes, toss with olive oil, and roast at 400°F (200°C) for 20-25 minutes before adding them in step 2.
- For Best flover use high-quality canned tomatoes. Look for brands that use whole peeled tomatoes packed in their own juices.
- Adjust the amount of pesto to your preference for a stronger or milder pesto flavor.
- For a richer soup, stir in some heavy cream or single cream at the end.
Nutritional Information (per serving):
- Calories: 134-101 (depending on fat content of cream)
Variations & Substitutions:
- Roasted Tomatoes: Roast tomatoes for deeper flavor as mentioned in the tips.
- Passata: Substitute 750 ml (1 ¼ pints) of bottled or canned passata for a quicker and smoother soup, as mentioned in the “Quick Tomato Soup Variation.”
- Herb Variations: Experiment with different herbs like oregano, thyme, or a pinch of red pepper flakes for a touch of heat.
- Vegan Option: Use vegetable broth instead of chicken stock and omit the cream or use a vegan alternative.
FAQ for Mary berry Tomato Soup Recipe
Yes! Mary Berry even suggests this as a “Quick Tomato Soup” variation. Use 750 ml (1 ¼ pints) of bottled or canned passata for a beautiful, deep red soup.
Fresh basil is a classic addition, but you can also experiment with oregano, thyme, or a pinch of red pepper flakes for a touch of heat.
Use vegetable broth instead of chicken stock and omit the cream or use a vegan alternative.
Absolutely! This soup freezes well in an airtight container for up to 3 months. For best results, let it cool completely before freezing. Let it cool completely before freezing.
You can simmer the soup for a longer time to reduce it slightly, or add a cornstarch slurry for thickening.
Conclusion:
Mary Berry’s Tomato Soup is a delightful and easy recipe that’s perfect for any occasion. It’s packed with flavor, simple to make, and sure to please everyone at the table.