Soup is loved by many in the winter months as it’s wholesome, filling and healthy. It can be made in a variety of different ways, with some popular choices including butternut squash soup and tomato. Mary Berry has shared a number of her soup recipes over the years, including this 10-minute tomato soup one.
The recipe notes said: “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 10 minutes.”
Mary Berry’s tomato soup recipe
Ingredients:
- Six sun-dried tomatoes in oil
- Two garlic cloves, crushed
- Three 400g tins of chopped tomatoes
- 500ml chicken stock
- One tablespoon of caster sugar
- 150ml full-fat milk
- 150ml double cream
- Salt and pepper
- Three to four teaspoons of pesto, to serve
Method:
Set a large, deep pan over medium heat and add one tablespoon of oil from the sun-dried tomatoes.
Add the garlic and stir-fry for a few seconds, or until it just starts to colour. Add the sun-dried tomatoes, stock and sugar and bring to a boil, stirring constantly.
The sugar brings out the flavour of the tomatoes and helps balance their acidity, as sometimes they can be a little bitter.
Season well with salt and pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.
Remove the pan from the heat and, using a hand blender, blend the soup directly in the pan. Stir in the milk and cream and season with salt and pepper before heating through on the hob.
Serve hot with half a teaspoon of pesto swirled on the top of each bowl of soup. Mary said the basil pesto adds a lovely flavour, but it still tastes great without it.