Roasted Tomato Soup

by Jo

tomato soup recipe

This is my take on a simple but highly delicious Mary Berry tomato soup recipe. I finally tried something from my new Mary Berry ‘Cooks The Perfect’ book. There’s loads of great dishes and I’m pleasantly surprised by the amount of savoury and healthy ones, as I always associate Mary with sweet treats! It took a while to make my mind up but I finally settled on a classic tomato soup with a twist; roasted and finished off with cold chunks of torn mozzarella. I’ve had a cold this week so comfort food like soup has suddenly become mighty appealing!

Mary Berry Tomato Soup

Mary Berry is a British institution. Although primarily known for her baking (due to her time on the original Great British Bake Off), she also has a plethora of fantastic savoury dishes, including the soup recipe detailed below. My version is very slightly modified, but you can find the original in her book.

Ingredients

  • 800g vine ripened tomatoes
  • 1/2 small red onion, coarsely chopped
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1/2 tsp caster sugar (I didn’t use this)
  • 400ml vegetable stock
  • 1tbsp tomato puree
  • Small handful of fresh basil leaves
  • Salt & pepper
  • 125g fresh mozzarella, torn into small pieces
  • Double cream to drizzle (this is an optional addition)

The recipe calls for a little sugar but I find small tomatoes sweet enough anyway, so I left it out. If yours turn out to be quite acidic try adding it in towards the end to taste.

Preheat your oven to 200c and in a large roasting tray scatter the tomatoes, onion and garlic cloves. Drizzle over the oil and season well with salt & pepper. Roast for 35 minutes until you have soft roasted veg.

Mary Berry roasted tomato soup recipe ingredients

Remove from the oven and add the stock, tomato purée and basil leaves to the tray. Stir to combine with the roasted tomatoes and to get any tasty caramelised bits off the bottom. Transfer the mixture to a blender and blitz until smooth. Then pass through a sieve for a really smooth texture.

Serve with the torn mozzarella, some more basil leaves and a drizzle of cream. I also made up some ham baguettes for dipping!

Mary Berry roasted tomato soup recipe pots

Tomato soup recipe Mary Berry

Overall it’s an easy soup to make, although I did have an issue with the sieving part. Whilst it undeniably gives the soup a beautiful smooth texture, I was really upset with the about of waste from removing the solid bits of the tomatoes and an awful lot of what I’d cooked ended up in the bin! This also means the volume of soup you get out of the recipe is far less. Mary reckons this will feed four people, but after sieving I only had enough for two.

It is damn tasty though and I love the addition of mozzarella! Those cold, creamy bites among the hot soup is a winning combo.

Recipe Summary

Mary Berry Tomato Soup

My take on Marry Berry's delicious roasted tomato soup recipe, using vine-ripened cherry tomatoes, and drizzled with cream to finish.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: English
Keyword: mary berry, roasted tomatoes, tomato soup
Servings: 2 people
Calories: 350kcal
Author: Jo
Cost: £4

Equipment

  • Roasting tray
  • Blender
  • Large Sieve

Ingredients

  • 800 grams tomatoes
  • 0.5 red onion
  • 3 garlic cloves
  • 2 tbsp olive oil (extra virgin is preferable)
  • 0.5 tsp caster sugar (optional)
  • 400 ml vegetable stock
  • 1 tbsp tomato puree
  • 6 fresh basil leaves
  • 125 grams fresh mozzarella
  • 3 tbsp double cream (optional)

Instructions

  • Preheat oven to 200C (390F)
  • In baking tray, place tomatoes, onion and garlic
  • Drizzle with oil
  • Season with salt and pepper
  • Roast for 35 minutes until veg starting to brown
  • Remove from oven and stir in vegetable stock, half of the basil and tomato puree
  • Transfer to appropriate container and blend until smooth
  • Pour through sieve, pushing through any lumps with a wooden spoon
  • Dispose of remaining tomato skins and anything that won't pass through sieve
  • Tear mozzarella in to small chunks
  • Serve smooth tomato soup in bowls, add mozzarella, and dress with remaining basil and optional cream

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