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mary berry tomato soup
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4 from 1 vote

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


  • Roasting tray
  • Blender
  • Large Sieve


  • 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)


  • 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