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4.67 from 3 votes

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: 200kcal
Author: Jo Kenny
Cost: £2.00

Equipment

  • Roasting tray
  • Blender
  • Chopping board
  • Knife
  • Large pot

Ingredients

  • 800 grams tomatoes
  • 1 red onion
  • 3 garlic cloves
  • 2 tbsp olive oil (extra virgin is preferable)
  • 400 ml vegetable stock
  • 1 tbsp tomato puree
  • 6 fresh basil leaves
  • 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 and soften
  • Remove from oven, add to a pot and stir in vegetable stock, half of the basil and tomato puree
  • Once brought up to temperature blend to your desired consistency
  • Serve your roasted tomato soup in bowls, and dress with a drizzle of double cream and a twist of pepper.