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Mary Berry 10 Minute Tomato Soup​

Mary Berry 10 Minute Tomato Soup​
Print Recipe
Print Recipe

Mary Berry’s 10-Minute Tomato Soup is a quick-blend tomato soup recipe that uses tinned or fresh tomatoes, vegetable stock, and a touch of seasoning. It’s smooth, creamy, and packed with a fresh, tangy tomato flavour — all without long simmering. This version is a go-to for anyone who loves simple, homemade comfort food.

Ingredients

  • Olive oil – 1 tbsp

  • Onion – 1 small, finely chopped

  • Garlic – 1 clove, crushed

  • Tinned chopped tomatoes – 400g (1 can)

  • Tomato purée – 1 tbsp

  • Vegetable stock – 400ml (or chicken stock)

  • Sugar – ½ tsp

  • Salt and black pepper – to taste

  • Fresh basil – a few leaves, for garnish

  • Double cream or milk (optional) – 2 tbsp for creaminess

(Optional: add a pinch of chilli flakes for a gentle kick.)

Instructions

Step 1: Sauté the aromatics

Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 3 minutes until soft and translucent. Add garlic and cook for another 30 seconds, being careful not to burn it.

Step 2: Add tomatoes and stock

Pour in the chopped tomatoes, tomato purée, and stock. Stir in the sugar, salt, and pepper. Bring to a gentle simmer and cook for about 5 minutes.

Step 3: Blend until smooth

Using a hand blender or regular blender, blend the soup until smooth and silky. Return it to the pan if needed and adjust seasoning to taste.

Step 4: Add cream (optional)

For a creamy texture, stir in double cream or milk just before serving. Heat gently but don’t boil.

Step 5: Garnish and serve

Pour into bowls, top with fresh basil, and drizzle with olive oil. Serve warm with crusty bread or grilled cheese.

Find it online: https://maryberrycooks.co.uk/mary-berry-10-minute-tomato-soup/