Mary Berry is not just known for the incredible desserts she bakes, but also for the tasty meals she cooks.
When it comes to soups that are both simple yet scrumptious, no one does it better than the legendary Mary Berry.
She has crafted an array of wildly delicious vegetable soup recipes over her 60-plus-year cooking career.
One of these highly rated dishes is her “family favourite” tomato soup recipe she claims is “quick, easy and delicious”.
Although this recipe claims that it can be cooked in 10 minutes it did take a little longer – but not much.
Not being a big fan of tomato soup in general, I was intrigued to see if this recipe would alter my opinion of this dish.
What I liked from the start of this recipe is that there were no onions that needed chopping or tomatoes that needed peeling.
Mary Berry’s tomato soup recipe serves six to eight portions, however, I decided to half the ingredients and this made just over three portions.
Ingredients for three portions
Three sun-dried tomatoes
One garlic clove, crushed
600g tin chopped tomatoes
250ml chicken stock or vegetable stock
One and a half teaspoons caster sugar
75ml full-fat milk
75ml double cream
Salt and black pepper
Two teaspoons pesto, to serve
Method
I started by weighing out all of the ingredients so it made it quicker when cooking the soup.
I then grabbed a big enough saucepan and placed it over a medium heat with one tablespoon of oil from the sun-dried tomatoes.
Once hot, I added the garlic and fried it off for a few seconds – just until the garlic had started to colour.
The next step was to add the sun-dried and tinned tomatoes, stock (I opted for chicken) and sugar and bring to the boil, stirring constantly.
I seasoned it all with salt and freshly ground black pepper, then covered the pan with a lid, reducing the heat and left it to simmer for 10 minutes.
After the 10 minutes were up, I removed the pan from the heat and, using a hand blender, blended the soup in the pan – this took around a minute until it was all smooth.
Once blended, I left the soup to cool for a little before adding in the milk and cream as it was still piping hot.
Next, I stirred in the milk and cream and seasoned it with salt and freshly ground black pepper before heating through again on the hob. I left the soup to heat up for around three minutes.
Serving up the soup in a bowl while it was still hot, I added half a teaspoon of pesto to the top of each portion and swirled it in.
Going in for the taste test, I instantly regretted not making more for leftovers throughout the week. The soup tasted incredible – and it might have just converted me to a lover of tomato soup.
