Ekani Ella The Mary Berry Tomato and Basil Soup is a simple yet flavorful classic that celebrates the freshness of ripe tomatoes and fragrant basil. This comforting soup is smooth, vibrant, and full of natural sweetness from the tomatoes, perfectly balanced with the earthy aroma of basil.
It’s ideal as a light lunch, a starter for dinner, or a cozy meal on chilly days. With Mary Berry’s straightforward approach, this recipe delivers homemade warmth and wholesome goodness in every spoonful.
What Is Mary Berry’s Tomato and Basil Soup?
Mary Berry’s Tomato and Basil Soup is a velvety, rich soup made by simmering ripe tomatoes, onions, garlic, and fresh basil leaves. Blended to perfection, this soup offers a smooth texture and a delicate balance of sweet, savory, and herbaceous flavors. It’s typically served with crusty bread or a drizzle of cream for an elegant touch. Perfect for both summer and winter, it’s a year-round favorite that never fails to impress.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Fresh and healthy – Made from simple, natural ingredients.
- Quick and easy – Ready in less than 40 minutes.
- Perfectly balanced flavor – Combines sweetness, acidity, and herbs beautifully.
- Freezer-friendly – Ideal for meal prepping or batch cooking.
- A true comfort classic – Simple, satisfying, and timeless.
Essential Ingredients to Make Mary Berry Tomato and Basil Soup
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 800g ripe tomatoes (or 2 cans chopped tomatoes)
- 1 tbsp tomato purée
- 600ml vegetable stock
- 1 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- A handful of fresh basil leaves, roughly torn
- 100ml double cream or milk (optional, for creaminess)
Handy Kitchen Tools for Best Results
- Large saucepan
- Blender or hand blender
- Sharp knife and chopping board
- Wooden spoon
- Fine sieve (optional, for extra smooth texture)
Step-by-Step Guide to Making Mary Berry Tomato and Basil Soup
Step 1: Prepare the Base
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute without letting it brown.
Step 2: Add Tomatoes and Flavorings
Add the chopped fresh tomatoes (or canned), tomato purée, and a pinch of salt and pepper. Stir well to combine. Let it cook for 10 minutes until the tomatoes start to break down and release their juices.
Step 3: Add Stock and Simmer
Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and let the soup simmer uncovered for 15–20 minutes, allowing the flavors to develop.
Step 4: Add Fresh Basil
Once the soup has slightly reduced, add the torn basil leaves and simmer for another 2 minutes. Basil should be added towards the end to preserve its fresh aroma and vibrant green color.
Step 5: Blend Until Smooth
Remove from heat and blend the soup using a hand blender or in batches in a blender. For a silky finish, pass it through a fine sieve. Return the soup to the pan.
Step 6: Add Cream (Optional)
For a creamier texture, stir in a little cream or milk. Adjust seasoning with salt, pepper, and a touch of sugar if needed.
Step 7: Serve and Garnish
Ladle into bowls, drizzle with olive oil or a splash of cream, and garnish with fresh basil leaves. Serve with crusty bread or a cheese toastie for a complete meal.
What I Got Wrong (And How I Fixed It)
- Used underripe tomatoes: The soup was too acidic—use ripe or canned tomatoes next time for sweetness.
- Overcooked the basil: Added it early and lost its aroma—added it at the end for freshness.
- Skipped the sieve: Soup had a pulpy texture—straining gave a smoother consistency.
- Didn’t balance acidity: Added a small pinch of sugar to enhance flavor harmony.
Healthier Version of Mary Berry Tomato and Basil Soup
For a lighter version, skip the cream and use olive oil sparingly. Opt for low-sodium vegetable stock and add extra basil or a handful of spinach for added nutrition. You can also roast the tomatoes before blending to enhance natural sweetness without adding sugar.
Ingredient Substitutions for Mary Berry Tomato and Basil Soup
- Tomatoes: Use canned plum tomatoes when fresh ones aren’t in season.
- Basil: Replace with parsley or oregano for a different herb flavor.
- Cream: Substitute with coconut milk for a dairy-free twist.
- Stock: Chicken stock can be used instead of vegetable stock.
- Garlic: Roasted garlic adds a deeper, sweeter taste.
Pairing Ideas: What to Serve With Mary Berry Tomato and Basil Soup
- Crusty bread – Perfect for dipping into the creamy soup.
- Cheese toasties – A classic pairing that adds crunch and flavor.
- Garlic bread – Complements the tomato base beautifully.
- Green salad – Balances the meal with a light, fresh side.
- Roasted vegetables – Adds color and heartiness to the meal.
Expert Tips for Perfect Mary Berry Tomato and Basil Soup
- Use ripe tomatoes: They add natural sweetness and reduce acidity.
- Simmer gently: Helps preserve the soup’s bright color and fresh flavor.
- Add basil at the end: Prevents it from losing its fragrance.
- Blend thoroughly: Ensures a smooth, velvety texture.
- Adjust seasoning gradually: Taste as you go for balance.
- Roast for extra flavor: Roasted tomatoes and garlic add depth.
- Avoid over-thickening: Keep the soup light and pourable.
Creative Ways to Customize Mary Berry Tomato and Basil Soup
- Add roasted red peppers – For a smoky, sweet twist.
- Top with croutons – Adds texture and crunch.
- Add chili flakes – For a gentle heat kick.
- Include cream cheese or mascarpone – For a richer flavor.
- Add pasta or rice – Turns it into a heartier meal.
- Serve cold – Chill and serve as a refreshing gazpacho-style soup.
Storing Mary Berry Tomato and Basil Soup the Right Way
- Cool completely before storing.
- Refrigerate up to 3 days in an airtight container.
- Freeze up to 2 months in portion-sized containers.
- Label and date before freezing for easy tracking.
- Reheat gently to avoid splitting if cream is added.
How to Reheat Tomato and Basil Soup (If Needed)
- Stovetop method: Warm over low heat, stirring occasionally until hot.
- Microwave method: Heat in short intervals, stirring in between for even reheating.
- From frozen: Thaw overnight in the fridge, then reheat on the stove until piping hot.
Nutritional Breakdown (per serving)
- Calories: 180
- Protein: 4g
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 12g
- Sodium: 380mg
Mary Berry Tomato and Basil Soup
Mary Berry’s Tomato and Basil Soup is a velvety, rich soup made by simmering ripe tomatoes, onions, garlic, and fresh basil leaves. Blended to perfection, this soup offers a smooth texture and a delicate balance of sweet, savory, and herbaceous flavors. It’s typically served with crusty bread or a drizzle of cream for an elegant touch. Perfect for both summer and winter, it’s a year-round favorite that never fails to impress.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
Ingredients
-
1 tbsp olive oil
-
1 onion, finely chopped
-
2 garlic cloves, minced
-
800g ripe tomatoes (or 2 cans chopped tomatoes)
-
1 tbsp tomato purée
-
600ml vegetable stock
-
1 tsp sugar (optional, to balance acidity)
-
Salt and freshly ground black pepper, to taste
-
A handful of fresh basil leaves, roughly torn
-
100ml double cream or milk (optional, for creaminess)
Instructions
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute without letting it brown.
Add the chopped fresh tomatoes (or canned), tomato purée, and a pinch of salt and pepper. Stir well to combine. Let it cook for 10 minutes until the tomatoes start to break down and release their juices.
Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and let the soup simmer uncovered for 15–20 minutes, allowing the flavors to develop.
Once the soup has slightly reduced, add the torn basil leaves and simmer for another 2 minutes. Basil should be added towards the end to preserve its fresh aroma and vibrant green color.
Remove from heat and blend the soup using a hand blender or in batches in a blender. For a silky finish, pass it through a fine sieve. Return the soup to the pan.
For a creamier texture, stir in a little cream or milk. Adjust seasoning with salt, pepper, and a touch of sugar if needed.
Ladle into bowls, drizzle with olive oil or a splash of cream, and garnish with fresh basil leaves. Serve with crusty bread or a cheese toastie for a complete meal.
FAQs
How do I make tomato and basil soup taste richer?
For a richer flavor, roast the tomatoes with a drizzle of olive oil and garlic before blending. This brings out their natural sweetness and adds a deeper, more concentrated taste to the soup.
Should I use fresh or canned tomatoes for tomato and basil soup?
Both work well, but fresh ripe tomatoes give a brighter flavor. When out of season, good-quality canned chopped or plum tomatoes are a convenient alternative and still deliver excellent results.
How do I stop tomato soup from being too acidic?
To balance acidity, stir in a teaspoon of sugar or a splash of cream toward the end of cooking. This softens the sharpness of the tomatoes without overpowering their natural flavor.
When should I add basil to tomato soup?
Add fresh basil at the very end of cooking or right before blending. Adding it too early causes the basil to lose its vibrant aroma and fresh green color.
Wrapping It Up
The Mary Berry Tomato and Basil Soup is a perfect blend of simplicity and comfort. With fresh ingredients and a fragrant basil finish, it offers a restaurant-quality flavor that’s both nourishing and easy to prepare.
