Mary Berry Tomato Soup Recipe (Creamy, Quick & Full of Flavour)

My Mary Berry Tomato Soup Recipe is the one I reach for when I want a hot lunch without spending ages in the kitchen.

It is a 10 minute tomato soup made with tinned tomatoes, sun-dried tomatoes, garlic, stock, sugar, milk, cream and pesto.

There is no onion chopping and no fresh tomatoes to peel, which makes it handy for a quick lunch or simple supper.

I love how much flavour comes from such a short list of ingredients. The sun-dried tomatoes give the soup a deep tomato taste, while garlic adds a warm savoury note. A little sugar helps bring out the tomatoes, and pesto gives each bowl a fresh finish.

This mary berry’s tomato soup is popular because it is quick, creamy and easy to change. I keep the ingredients in my cupboard and fridge for those days when I need food on the table fast.

If you like smooth tomato soup, give this one a try. You may find it becomes a regular in your kitchen.

Why You’ll Love This Mary Berry Tomato Soup

• It takes around 10 minutes to simmer. I love this when lunch needs to be quick but I still want something warm and filling.
• No onion chopping. There is no onion in this version, so there is less prep and fewer pans to wash afterwards.
• Tinned tomatoes do the hard work. Good-quality chopped tomatoes give you a rich tomato base all year round.
• Sun-dried tomatoes add extra depth. I find they make the soup taste much fuller than a plain tomato soup.
• You can choose the creaminess. Use milk for a lighter bowl, double cream for a richer one, or a mix of both.
• Pesto gives it a lovely finish. A spoonful or swirl on top adds a fresh, herby taste that works so well with tomato.
• It beats opening a tin of ready-made soup. The flavour tastes fresher, and you can season and thicken it just how you like.

Perfect For

A speedy lunch – It is ready before you have time to think about what else to cook.

A light supper – Add some crusty bread or cheese scones and you have a simple evening meal.

Cold weekdays – Keep the ingredients nearby and you can have a hot bowl with very little effort.

A cupboard-clear meal – Tinned tomatoes and stock are useful store-cupboard basics.

A starter – Serve smaller bowls with a swirl of pesto before a main meal.

Freezer cooking – Make a batch, cool it properly and save portions for another day.

Mary Berry Tomato Soup Ingredients

6 sun-dried tomatoes – I use the ones kept in oil because they are soft, full of flavour and ready to add straight to the pan. They give the soup a deeper tomato taste than tinned tomatoes alone. Napolina or Saclà are both handy choices.

A little oil – A small splash of oil helps warm the sun-dried tomatoes and garlic without letting them catch too quickly. I usually use mild olive oil, though ordinary vegetable oil works well too. If the tomatoes are packed in oil, you will only need a little.

Pressed garlic, to taste – Fresh pressed garlic gives the soup a warm savoury flavour and works beautifully with the tomatoes. I normally use one or two cloves, depending on their size. Ready-pressed garlic is fine when you need to get lunch made quickly.

3 cans chopped tomatoes – Tinned chopped tomatoes make up the main part of this quick soup. I usually choose Napolina, Cirio or Mutti, as they are easy to find in local shops. Good-quality tins give a fuller taste and save you peeling and chopping fresh tomatoes.

A small sprinkle of sugar – A little sugar brings out the natural flavour of the tomatoes and softens any sharpness from the tins. I use ordinary caster sugar or granulated sugar. Start with a small pinch, then add a touch more later only if needed.

Salt, to taste – Salt helps bring the tomato, garlic and stock flavours together. I add just a little at the start because stock and pesto can already be salty. Once the soup is blended, taste it properly and add more if the flavour needs lifting.

Black pepper, to taste – Freshly ground black pepper adds gentle warmth and stops the soup tasting flat. I use a few twists from the grinder, though standard ground pepper is perfectly fine. Add it before blending, then check the seasoning again at the end.

500ml stock – Stock loosens the tomatoes and gives the soup a smooth, easy-to-eat texture. I normally use vegetable stock, but chicken stock works if you are not keeping the soup vegetarian. A stock cube mixed with hot water is a useful cupboard option.

Milk, as needed – Milk makes the soup creamy while keeping it fairly light. I usually use semi-skimmed milk, though whole milk gives a richer taste. Add it slowly after blending, as you can stop once the soup reaches the thickness you prefer.

Double cream, as needed – Double cream gives the soup a smooth and rich finish. You only need a splash or two, unless you want a very indulgent bowl. I often use a mixture of milk and cream so the soup feels creamy without becoming too heavy.

Fresh pesto, for finishing – Fresh pesto adds basil, garlic and a lovely herby taste to the finished soup. I like to swirl it over each bowl just before serving. Saclà and Filippo Berio are easy choices, though any fresh basil pesto will work.

How To Make Mary Berry Tomato Soup at Home

Step 01 – Prepare the Sun-Dried Tomatoes and Garlic

Have 6 sun-dried tomatoes ready and add them to a saucepan with a little oil and pressed garlic. The sun-dried tomatoes provide an intense flavour, while the garlic and oil help build the base of the soup.

Step 02 – Add the Chopped Tomatoes

Add 3 cans of chopped tomatoes to the saucepan. Stir well so the tomatoes combine with the sun-dried tomatoes, garlic and oil.

Step 03 – Add Sugar and Seasoning

Add a small sprinkle of sugar, along with salt and black pepper. The sugar helps bring out the natural flavour of the tomatoes, while the salt and pepper balance the seasoning.

Step 04 – Pour in the Stock

Add 500ml of stock and give everything a good stir. If fresh stock is not available, stock made from a stock cube can be used.

Step 05 – Bring to the Boil

Increase the heat and bring the soup to the boil, stirring as needed to combine the ingredients evenly.

Step 06 – Simmer for 10 Minutes

Once boiling, reduce the heat and leave the soup to simmer for 10 minutes. This allows the tomato, sun-dried tomato and garlic flavours to come together.

Step 07 – Blend Until Smooth

Remove the soup from the heat and blend until beautifully smooth. Take care when blending hot soup and work carefully to avoid splashing.

Step 08 – Add the Milk and Double Cream

Add milk and double cream to make the soup rich and creamy. For a lighter version, use all milk. For a richer soup, use all double cream. For the middle option, combine milk and double cream to suit your preferred consistency and richness.

Step 09 – Check the Consistency and Seasoning

Stir the soup well and check the consistency. Adjust with a little more milk or cream if needed, then taste and adjust the seasoning with salt and black pepper.

Step 10 – Finish with Fresh Pesto

Ladle the hot tomato soup into bowls and finish each serving with a generous swirl of fresh pesto. Serve immediately while hot.

Chef Tips & Notes for Best Flavoured Mary Berry Tomato Soup

• Do not burn the garlic. Keep the heat moderate at the start. Burnt garlic will spoil the tomato flavour.
• Taste before adding more salt. Stock and pesto can both contain salt.
• Add dairy slowly. It is much easier to make the soup thinner than to rescue one that has become too thin.
• Use good tinned tomatoes. Since tomatoes are the main ingredient, better tins can make a noticeable difference.
• Blend carefully. Hot soup can splash badly. If using a jug blender, work in small amounts.
• Add pesto at the end. It keeps its fresh taste better when it is used as a topping instead of cooked into the soup.
• Let the soup sit for a minute. After blending and seasoning, give it a short rest before serving. The flavours settle nicely.

Mary Berry Tomato Soup Variations You Can Try

Creamy Basil Tomato Soup

Use a little extra double cream and finish with plenty of fresh basil pesto. This gives the soup a softer, richer taste and works well with warm bread.

Spicy Tomato Soup

Add a small pinch of chilli flakes with the garlic. Start with a little, as the heat grows as the soup cooks. A tiny pinch is enough for a gentle kick.

Roasted Garlic Tomato Soup

For a deeper garlic taste, use roasted garlic instead of fresh pressed garlic. The flavour is sweeter and softer, and it goes very well with the rich tomato base.

Tomato and Red Pepper Soup

Add some cooked red pepper before blending. It brings a mild sweetness and a lovely colour. This is a good way to use leftover roasted peppers too.

Lighter Tomato Soup

Skip the double cream and use milk instead. Add enough milk after blending to get the texture you like. The soup stays smooth and comforting without being as rich.

What to Serve With Mary Berry Tomato Soup

A bowl of tomato soup is hard to beat with a few simple sides. I like mine with thick slices of crusty bread, as it gives you something to dip into the soup.

A cheese toastie is another good match, especially when the bread is crisp and the cheese is soft inside.

For a lighter meal, try a slice of wholemeal toast or a small green salad. Garlic bread works well too, but keep the garlic gentle if you have already used plenty in the soup.

A little grated cheese on top can also be nice. For a starter, serve a smaller portion with warm bread and a neat pesto swirl.

Common Problems and How to Fix Them

Soup tastes too sharp: Add a tiny pinch more sugar and taste again.

Soup is too thick: Stir in milk a little at a time until it reaches the right texture.

Soup is too thin: Let it simmer for a few extra minutes before adding more dairy.

Soup tastes bland: Check the salt first, then add a little more black pepper.

Garlic tastes bitter: The garlic may have caught in the pan. Avoid high heat at the start and never let it burn.

Soup looks too rich: Add a splash of milk and stir well. This will lighten both the texture and taste.

Make-Ahead, Storing Leftover & Reheating

I often make this soup ahead when I know lunch will be busy. Let the cooked soup cool, then place it in a clean airtight container and keep it in the fridge. Use it within 3 days.

Storing Leftover

If you plan to freeze it, I prefer freezing the tomato soup before adding the milk and double cream. Cool it fully, portion it into freezer-safe containers, leave a little room for expansion and freeze. It is best used within about 3 months for good quality.

Reheating

Defrost frozen soup in the fridge overnight. Reheat it in a saucepan over a medium-low heat, stirring often. Do not let it boil hard after adding dairy. Add the milk or cream while reheating and adjust the seasoning before serving. Reheat only the amount you plan to eat.

Mary Berry Tomato Soup Recipe FAQs

Can I make this Mary Berry tomato soup without cream?

Yes. Milk works well if you want a lighter soup. Add it slowly after blending until you reach the texture you like. You can also leave out both milk and cream, although the soup will be less creamy. The tomato, garlic and sun-dried tomatoes still give you plenty of flavour.

Can I use fresh tomatoes instead of tinned tomatoes?

You can, but I would not use them for this particular quick version. The recipe is designed around tinned chopped tomatoes, which need no peeling and give a steady result all year. Fresh tomatoes also contain more water in some cases, so the final texture can change.

What can I use instead of sun-dried tomatoes?

If you do not have sun-dried tomatoes, you can leave them out, but the soup will have a simpler tomato taste. A spoonful of tomato purée can add some extra depth, although it will not give exactly the same flavour. I would keep the original version when possible.

Can I use tomato purée in this recipe?

You can add a small amount if you want a stronger tomato taste, but it is not needed. The three cans of chopped tomatoes already form the main base, while the sun-dried tomatoes add extra depth. Too much tomato purée can make the soup thick and slightly sharp.

Can I make the soup without a blender?

Yes. The soup can be served with a little texture if you do not have a blender. Chop the sun-dried tomatoes finely before cooking and stir the soup well as it simmers. For a truly smooth soup, a stick blender is the easiest option.

Why does my tomato soup taste bitter?

Bitter tomato soup can come from burnt garlic, very sharp tomatoes or too much seasoning. Keep the garlic on a moderate heat and do not let it catch. If the tomatoes taste sharp, a small pinch of sugar can help balance them. Add it little by little.

How do I make tomato soup thicker?

The easiest way is to simmer it for a little longer before adding the milk and cream. This lets some of the liquid cook away. You can also use less stock next time, but I would not make a large change because the stock helps build the flavour.

How long does homemade tomato soup last in the fridge?

Keep cooled soup in an airtight container in the fridge and use it within 3 days. Cool it promptly rather than leaving it sitting at room temperature for a long time. When reheating, heat only the portion you need and make sure it is piping hot before serving.

Can I use chicken stock?

Yes, if you are happy for the soup not to be vegetarian. Chicken stock gives a slightly different savoury taste, but it works with tomato very well. Vegetable stock is my usual choice because it keeps the soup suitable for a wider range of diets.

What type of pesto is best for tomato soup?

Fresh basil pesto is my favourite. Its basil, garlic, oil and cheese work nicely against the rich tomato base. You do not need a huge amount. A spoonful or a neat swirl over each bowl is enough to give the soup a fresh finish.

Can I make this soup less creamy?

Of course. Use milk instead of double cream, or add only a small splash of cream. I find that adding the dairy slowly is the easiest way to control the result. You can also serve the soup without dairy if you prefer a more direct tomato flavour.

What stock should I use for this tomato soup?

Vegetable stock is a very good choice, especially if you want a vegetarian soup. A stock cube mixed with hot water is absolutely fine when homemade stock is not available. Just remember that some cubes are quite salty, so taste before adding extra salt.

This Mary Berry Tomato Soup Recipe is a proper handy recipe to keep close. It needs simple ingredients, takes very little time and gives you a smooth, creamy bowl with a lovely tomato taste.

The sun-dried tomatoes and pesto make it feel a bit special without making the cooking hard.