Mary Berry Roasted Tomato Soup

Mary Berry is a renowned British cook, author, and television presenter, who has been sharing her recipes and tips for over six decades. She is famous for her simple and elegant dishes that anyone can follow. She has published over 80 cookbooks and hosted several popular shows, such as The Great British Bake Off and Mary Berry’s Simple Comforts.

In this recipe, I will show you how to make Mary Berry Roasted Tomato Soup, a recipe inspired by her book Mary Berry Cooks Up A Feast. This soup is creamy and flavorful, thanks to the addition of garlic, sun-dried tomatoes, cream cheese, and pesto. It is also very easy to make, as you only need a few ingredients and a blender.

Why You Should Try This Recipe

You should try this recipe because it is:

• Delicious: This soup has a rich and deep flavor, thanks to the caramelization of the tomatoes in the oven. Roasting also brings out the natural sweetness of the tomatoes, which balances their acidity. The garlic, sun-dried tomatoes, cream cheese, and pesto add some extra layers of taste and texture to the soup.
• Healthy: This soup is low in carbs and high in vitamins, antioxidants, and fiber. Tomatoes are good for your skin, eyes, and heart, while garlic has anti-inflammatory and antibacterial properties. Cream cheese and pesto add some protein and healthy fats to the soup.
• Easy: This soup is very easy to make, as you only need a few ingredients and a blender. You can make it in less than an hour, and you can also make it ahead of time and freeze it for later.

Ingredients

To make this soup, you will need the following ingredients:

• 1.5 kg ripe tomatoes, cut into quarters
• 3 garlic cloves, peeled and sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 6 sun-dried tomatoes in oil, drained and chopped
• 1-litre vegetable or chicken stock
• 1 tbsp tomato puree
• 150 ml double cream
• 150 ml full-fat milk
• A handful of fresh basil leaves, torn
• 4 tbsp green pesto, to serve

Equipment:

The equipment you will need for this soup is

• A large baking tray,
• Parchment Paper
• A large saucepan
• A blender or an immersion blender,
• A ladle
• Abowls

Steps to Make Mary Berry Roasted Tomato Soup

To make this soup, you will need to follow these steps:

• Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
• Arrange the tomato quarters and garlic slices on the prepared tray and drizzle with olive oil. Season with salt and pepper to taste.
• Roast the tomatoes and garlic in the oven for about 25 minutes, until they are soft and charred.
• Transfer the roasted tomatoes and garlic to a blender and add the sun-dried tomatoes, stock, and tomato puree. Blend until smooth. You may need to do this in batches, depending on the size of your blender.
• Pour the blended soup into a large saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally.
• Stir in the cream, milk, and basil leaves and season with salt and pepper to taste.
• Serve the soup in bowls and swirl some pesto on top.

What do I Serve With Mary Berry Roasted Tomato Soup

Mary Berry Roasted Tomato Soup is a hearty and satisfying dish that can be served with various accompaniments, such as:

• Bread: Bread is a classic pairing with soup, as it adds some texture and carbs to the meal. You can use any type of bread you like, such as baguette, sourdough, ciabatta, or naan.
• Salad: Salad is a great way to add some freshness and crunch to the soup, as well as some extra nutrients. You can use any salad greens you like, such as lettuce, spinach, arugula, or kale. You can also add some other ingredients to the salad, such as cucumber, carrot, avocado, cheese, or nuts.
• Cheese: Cheese is another delicious addition to the soup, as it adds some protein and calcium to the meal. You can use any cheese you like, such as cheddar, mozzarella, parmesan, or feta. You can either grate the cheese and sprinkle it on top of the soup, or melt it in the microwave or oven and dip the bread in it.

How do I Serve Mary Berry Roasted Tomato Soup

Mary Berry Roasted Tomato Soup can be served in different ways, depending on your preference and the occasion.

Here are some suggestions:

• Hot: Serving the soup hot is ideal for cold days or nights, as it will warm you up and comfort you. To serve the soup hot, reheat it gently on the stove or in the microwave until it is piping hot. Ladle it into bowls and swirl some pesto on top.
• Cold: Serving the soup cold is perfect for hot days or nights, as it will cool you down and refresh you. To serve the soup cold, chill it in the fridge for at least two hours or overnight until it is cold. Transfer it to a pitcher or a jug and pour it into glasses or cups. Swirl some pesto on top.
• As a starter: Serving the soup as a starter is a great way to impress your guests or family with a simple but elegant dish. To serve the soup as a starter, portion it into small bowls or cups and serve it with some breadsticks or crackers. You can also add some croutons or cheese to the soup for some extra crunch and flavor.
• As a main course: Serving the soup as a main course is a satisfying and filling option for a lunch or dinner. To serve the soup as a main course, portion it into large bowls and serve it with some bread or salad.

Tips and Tricks for Making the Best Mary Berry Roasted Tomato Soup

Here are some tips and tricks for making the best Mary Berry Roasted Tomato Soup:

• Use ripe tomatoes: The quality of the tomatoes will affect the flavor of the soup, so use ripe and juicy tomatoes for the best results. You can also use canned tomatoes if fresh ones are not available, but make sure they are chopped and not whole.
• Season well: Seasoning is important for bringing out the taste of the soup, so don’t be shy with salt and pepper. You can also add some sugar if your tomatoes are too acidic, or some lemon juice if they are too sweet.
• Blend well: Blending the soup will make it smooth and creamy, so use a high-powered blender or an immersion blender for this step. You may need to blend the soup in batches, depending on the size of your blender. Be careful not to overfill the blender or to blend hot soup without venting the lid, as this may cause spills or burns.
• Stir in the cream, milk, and basil: The cream, milk, and basil are the final touches that make this soup extra delicious, so don’t skip them. Stir them in at the end of the cooking process, until they are well combined with the soup. You can use any type of cream or milk you like, but full-fat ones work best with this recipe.

How to Reheat Mary Berry Roasted Tomato Soup

If you have leftover Mary Berry Roasted Tomato Soup, you can easily reheat it and enjoy it again.

Here are some methods for reheating the soup:

• On the stove: The stove is the best method for reheating the soup, as it will preserve the texture and flavor of the soup. To reheat the soup on the stove, transfer it to a saucepan and heat it over medium-low heat, stirring occasionally, until it is hot. You may need to add some water or stock if the soup is too thick.
• In the microwave: The microwave is the fastest method for reheating the soup, but it may affect the quality of the soup. To reheat the soup in the microwave, transfer it to a microwave-safe bowl and cover it with a lid or a plate. Microwave it on high for about two minutes, stirring halfway, until it is hot. You may need to adjust the time depending on the power of your microwave and the amount of soup you have.
• In the oven: The oven is another method for reheating the soup, but it may take longer and dry out the soup. To reheat the soup in the oven, transfer it to an oven-safe dish and cover it with foil. Bake it in a preheated oven at 180°C (160°C fan) for about 15 minutes, stirring once, until it is hot. You may need to add some water or stock if the soup is too dry.

Other Mary Berry Soup

• Mary Berry Easy Mushroom Soup
• How to Make Mary Berry Carrot and Orange Soup
• Mary Berry Carrot and Parsnip Soup Recipe
• Mary Berry Parsnip Soup
• Leek and Potato Soup Mary Berry

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