Mary Berry’s easy 10-minute tomato soup recipe is a comforting and delicious meal that comes together quickly.
Mary Berry’s ‘favourite’ soup recipe takes only 10 minutes(Image: Getty)
When it comes to whipping up cosy meals that are speedy, straightforward and bursting with taste, Mary Berry has mastered the art. While the celebrated cook is best known for her sweet treats, her main course creations are equally mouthwatering and simple to prepare.
One recipe that truly stands out is her 10-minute soup, crafted from just a few store-cupboard staples.
This comforting tomato soup is ready in a flash, with no need for lengthy prep work. Perfect for hectic weekdays or lazy weekends alike, it delivers something wholesome and filling without keeping you tied to the stove.
Paired with a chunk of crusty bread for a warming supper or savoured solo as a lighter midday bite, this dish offers a truly satisfying comfort food experience.
The tomato soup features in Mary Berry’s Foolproof Cooking programme. Sharing thoughts on her creation, BBC Food noted: “Mary Berry’s tomato soup is quick, easy and delicious.
“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!”
What you’ll need:
- 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 to taste
- Freshly ground black pepper to taste
- Three to four teaspoons of pesto (optional)
Method
Start by warming a large, deep saucepan over medium heat and pouring in one tablespoon of oil from your sun-dried tomato jar. While it’s heating up, finely chop your garlic and tip it into the oil.
Stir-fry the garlic for just a few seconds, keeping it moving constantly, until fragrant and pale golden. Add the sun-dried tomatoes and tinned tomatoes to the pan, then pour in the stock and sugar.
Give everything a thorough stir, ensuring all the ingredients are properly mixed together. Turn up the heat a touch and bring the mixture to a gentle simmer, stirring from time to time as it warms through.
When the soup reaches a simmer, season well with salt and freshly ground black pepper. Stir once more, then pop a lid on the pan.
Turn the heat down to low and let the soup bubble gently for about 10 minutes. This helps the tomatoes break down further and lets the flavours meld beautifully.
Once the 10 minutes are up, take the pan off the heat and use a hand blender to carefully blitz the soup until it’s silky smooth. When you’ve achieved a velvety texture, pour in the milk and cream, stirring until everything’s well incorporated.
Place the pan back over low heat and carefully warm the soup, stirring occasionally. Sample the soup and tweak the seasoning with a touch more salt and freshly ground black pepper, as required.
Once the soup is steaming hot and delightfully velvety, pour it into serving bowls. For the finishing touch, drizzle half a teaspoon of pesto over the top of each bowl just prior to serving.
