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
Roasting tray
Blender
Chopping board
Knife
Large pot
- 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)
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.