Mary berry Tomato Soup Recipe
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.
