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Mary Berry Roasted Tomato and Garlic Soup

Mary Berry Roasted Tomato and Garlic Soup - recipe card
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A silky, heartwarming soup where oven-roasted plum tomatoes and whole garlic cloves concentrate into sweet, caramelized richness before being blended with aromatic basil and a touch of cream. Deeply savory and velvety, this classic British comfort soup tastes like a summer garden intensified.

Ingredients

Scale
  • 2 lb (about 8–10) ripe plum tomatoes, halved lengthwise
  • 1 whole head of garlic, top 1/2 inch sliced off to expose cloves
  • 1 medium red onion, peeled and cut into 8 wedges
  • 3 tbsp extra-virgin olive oil, divided
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp granulated sugar
  • 2 tbsp tomato paste
  • 4 cups (32 fl oz) low-sodium vegetable or chicken stock
  • 1/2 cup fresh basil leaves, plus extra for garnish
  • 1 tbsp balsamic vinegar
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 400°F / 200°C. Line a large, rimmed baking sheet with parchment paper. This high heat encourages rapid caramelization while the parchment prevents the tomatoes from sticking and makes cleanup easier.
  2. In a large bowl, toss the halved tomatoes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, the black pepper, and sugar. The sugar helps offset any acidity and boosts the natural sweetness of the tomatoes as they roast.
  3. Place the garlic head on a piece of aluminum foil, drizzle the exposed cut surface with 1 teaspoon of olive oil, then wrap the foil tightly to form a sealed parcel. This steams the garlic gently inside its skin while roasting.
  4. Scatter the onion wedges on the prepared baking sheet, arrange the tomatoes cut-side up in a single layer (reserve the bowl and any juices), and nestle the foil-wrapped garlic among them. Roast for 45–55 minutes, until the tomato edges are shriveled and well-browned and the garlic feels completely soft when squeezed through the foil.
  5. Remove the sheet from the oven and let the vegetables cool for 10 minutes, or until the garlic is cool enough to handle. Unwrap the garlic and squeeze the soft, caramelized cloves out of their papery skins into a small dish—discard the skins.
  6. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 teaspoons of olive oil over medium heat until it shimmers. Add the tomato paste and cook, stirring constantly, for 1–2 minutes until it deepens to a brick-red colour and smells intensely savoury. This blooms the paste and builds a deeper tomato flavour.
  7. Scrape the entire contents of the baking sheet—roasted tomatoes, onion wedges, any sticky pan juices, and the reserved bowl juices—into the pot along with the roasted garlic cloves. Pour in the vegetable stock and the balsamic vinegar. The vinegar adds a crucial bright note that balances the richness.
  8. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low so the soup just barely bubbles. Partially cover and simmer for 15 minutes, allowing the flavours to marry and the onions to soften completely.
  9. Turn off the heat, add the fresh basil leaves, and stir them into the hot soup. Let them steep for 2 minutes—this infuses the soup with fresh herbal notes without destroying the basil’s delicate flavour.
  10. Using an immersion blender, purée the soup directly in the pot until completely smooth, with no visible pieces of tomato skin or onion. If using a standard blender, work in batches, fill the jug only halfway, and vent the lid by removing the centre cap and covering it loosely with a kitchen towel to allow steam to escape.
  11. Return the blended soup to the pot and place it over low heat. Stir in the heavy cream until fully incorporated and heat gently for 2–3 minutes—do not let it boil or the cream may separate and curdle.
  12. Taste and adjust the seasoning, adding the remaining 1/2 teaspoon salt if needed. Remember that the stock already contained salt, so add gradually.
  13. Ladle the soup into warmed bowls, top with a swirl of extra-virgin olive oil, a few small basil leaves, and a crack of black pepper. Serve immediately with crusty bread for a complete meal.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of stock or water if it has thickened. Freeze without the cream for up to 3 months; thaw overnight in the fridge, then reheat and swirl in fresh cream if desired. For a vegan version, omit the heavy cream or replace with 1/4 cup full-fat coconut cream.

Nutrition

Keywords: roasted tomato soup, mary berry soup, tomato garlic soup, creamy tomato soup, homemade soup, easy soup recipe, vegetarian soup, british comfort food, roasted vegetable soup, healthy tomato soup, oven roasted soup

Find it online: https://maryberrycooks.co.uk/mary-berry-roasted-tomato-and-garlic-soup/