Cream Of Tomato Soup Mary Berry Recipe

Tomato soup is one of those comfort foods that never seems to go out of style. Whether it’s a chilly winter afternoon or you need a quick, satisfying meal, there’s something timeless about a hot bowl of creamy tomato soup. Now, if you’ve ever heard of Mary Berry, the legendary British food writer and television personality, then you know her recipes are tried-and-true. They’re the kind of dishes that not only bring family together but also make you look like a culinary pro, no matter your cooking skills. Her Cream of Tomato Soup is a perfect example of a simple yet deeply flavorful dish that can be made in the comfort of your own kitchen.

This soup has a velvety texture, a perfect balance of tanginess from the tomatoes and sweetness from the cream, all coming together in a harmonious bowl of warmth. If you’ve always been a fan of classic comfort food, you’ll appreciate how easy this recipe is to follow while still packing a punch in the flavor department. So, let’s dive right into this Mary Berry recipe for Cream of Tomato Soup, break it down, and explore why it’s an absolute must-try.

Cream Of Tomato Soup Mary Berry Recipe

Mary Berry’s Cream of Tomato Soup combines simplicity with elegance, making it a go-to recipe for anyone who loves a rich, smooth soup with deep flavors. It’s the kind of dish that has the ability to evoke nostalgia-whether it’s memories of childhood or a favorite café you’ve visited. The base of the soup is just a few basic ingredients, but it’s the careful balance and cooking technique that truly bring out the soup’s full potential.

The best part? It’s not one of those recipes that require hours of preparation or specialized equipment. With a blender or food processor and a few basic kitchen tools, you’ll have a pot of comforting soup in no time. Plus, the addition of cream at the end gives the soup its signature silkiness and richness, making every spoonful pure bliss.

Ingredients Needed

Here’s what you’ll need to make this creamy, smooth soup:

• Olive oil: For sautéing the vegetables and providing a rich base.
• Onion: Adds sweetness and depth to the soup.
• Carrot: A mild, subtle sweetness that complements the tomatoes beautifully.
• Garlic: Essential for that aromatic kick and to boost the flavor profile.
• Canned tomatoes (preferably whole): The heart of the soup. Canned tomatoes are perfect because they’re picked at peak ripeness, making them ideal for the best tomato flavor year-round.
• Tomato purée: A concentrated form of tomato flavor that intensifies the soup.
• Vegetable stock: Provides a flavorful base without overpowering the tomatoes.
• Sugar: Just a pinch helps to balance the acidity of the tomatoes and rounds out the flavors.
• Double cream (heavy cream): To add that smooth, rich texture that makes this soup truly decadent.
• Salt and pepper: For seasoning, of course! Adjust to your taste for that perfect balance.

Cooking Instructions

Follow these easy steps, and you’ll have Mary Berry’s creamy tomato soup in no time:

1. Prepare the vegetables: Start by finely chopping the onion, carrot, and garlic. You want them small enough so they cook quickly and evenly.
2. Sauté the aromatics: Heat a generous splash of olive oil in a large saucepan over medium heat. Add the onion and carrot and cook for about 5-7 minutes until they begin to soften. Stir in the garlic and cook for another minute until fragrant.
3. Add the tomatoes: Pour in the canned tomatoes, including the juices, and add the tomato purée. Stir everything together so the tomatoes break down and combine with the vegetables.
4. Simmer: Pour in the vegetable stock and add a pinch of sugar. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This allows the flavors to meld and the vegetables to soften.
5. Blend the soup: Once the soup has simmered, remove it from the heat. Using an immersion blender (or a regular blender in batches), blend the soup until it’s completely smooth and velvety. If you prefer a chunkier texture, you can blend it less, but Mary Berry’s recipe is all about that creamy consistency.
6. Add the cream: Stir in the double cream for that luxurious finish. Taste and adjust the seasoning with salt and pepper. If you like your soup extra creamy, feel free to add a little more cream.
7. Serve: Ladle the soup into bowls, drizzle with a little extra cream if desired, and serve with crusty bread or grilled cheese for a truly comforting meal.

Ingredient Insights

• Canned tomatoes: Although fresh tomatoes work, canned tomatoes have a deep, concentrated flavor that can’t be beat. They’re also super convenient, meaning you can make this soup any time of year without worrying about whether tomatoes are in season.
• Carrot and onion: These vegetables act as the perfect base for the soup, giving it a slightly sweet undertone that complements the natural acidity of the tomatoes. Their sweetness balances the acidity, preventing the soup from being overly tart.
• Double cream: This is what makes the soup so indulgent. Double cream (or heavy cream) thickens the soup and provides that smooth, luxurious texture. It also helps to mellow out the tangy notes of the tomatoes.
• Tomato purée: Adding purée intensifies the tomato flavor, giving the soup richness and depth that plain canned tomatoes alone wouldn’t achieve.

Expert Tips

1. Use an immersion blender: If you have one, this tool makes the blending process so much easier. You can blend the soup directly in the pot, which saves on clean-up and gives you more control over the texture.
2. Fresh herbs: Although Mary Berry’s recipe doesn’t include fresh herbs, you can always toss in a sprig of thyme or basil during the simmering stage for a fragrant, herby twist. Just remember to remove them before blending.
3. Reheat carefully: If you have leftovers (which is always a good thing with this recipe), reheat gently over low heat to preserve the smooth texture. Don’t let it boil, as it may cause the cream to separate.
4. Add a splash of vinegar or lemon juice: If your soup is too sweet, add a dash of vinegar or a squeeze of lemon juice to cut through the richness and add a hint of acidity.
5. Make ahead: This soup actually tastes even better the next day as the flavors continue to develop. You can make a large batch and store it in the fridge for up to 3 days.

Recipe Variations

• Roasted Tomato Version: Instead of using canned tomatoes, roast fresh tomatoes in the oven with olive oil, garlic, and herbs for a more intense, caramelized flavor. This adds an extra layer of sweetness and depth to the soup.
• Spicy Tomato Soup: Add a pinch of red pepper flakes or a small chopped chili to the soup while sautéing the vegetables for a spicy kick. This pairs beautifully with the creamy texture and adds a new dimension of flavor.
• Vegetarian or Vegan: Swap the double cream for coconut cream or a non-dairy alternative to make this soup vegan-friendly. You can also use vegetable stock instead of chicken stock to keep it fully plant-based.
• Bacon Topping: For an extra savory touch, crumble some crispy bacon over the top before serving. The salty, crunchy texture contrasts perfectly with the smooth soup.

Final Words

Mary Berry’s Cream of Tomato Soup is comfort food at its finest. It’s rich, satisfying, and perfect for any occasion, from a cozy dinner at home to a casual lunch. It’s the kind of recipe that elevates simple ingredients into something extraordinary, all with minimal effort. With a few essential steps, you can create a meal that feels both elegant and down-to-earth-just the way Mary Berry intended.