Mary Berry Tomato and Basil Soup Recipe

There’s something undeniably comforting about a bowl of homemade tomato and basil soup. This classic Mary Berry Tomato and Basil Soup recipe, approach to simple yet flavorful cooking, delivers a rich and velvety texture with the perfect balance of sweetness and acidity. Using ripe tomatoes, fragrant basil, and just a touch of cream, this soup is both refreshing and indulgent.

Unlike store-bought versions, this homemade tomato soup skips preservatives and artificial flavors, allowing the natural sweetness of tomatoes to shine. Whether you’re looking for a cozy meal on a chilly evening or a light yet satisfying lunch, this recipe is easy to prepare and pairs wonderfully with crusty bread or a grilled cheese sandwich. Let’s dive into the details!

Recipe at a Glance

Here’s a quick look at the key details for this recipe:

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty Level: Easy
• Dietary Suitability: Vegetarian, gluten-free (if using appropriate stock)

Ingredients You’ll Need

To make this delicious tomato and basil soup, you’ll need the following ingredients:

• 1 kg (2.2 lbs) ripe tomatoes, roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 500 ml (2 cups) vegetable stock
• 1 tbsp tomato purée
• 1 tsp sugar
• 1 tsp salt
• ½ tsp black pepper
• 1 handful fresh basil leaves, plus extra for garnish
• 100 ml (⅓ cup) double cream (optional)

Substitutes and Optional Ingredients

If you don’t have fresh tomatoes, you can substitute them with canned whole tomatoes for a similar result. For a dairy-free version, omit the cream or replace it with coconut milk for a subtle twist. If you prefer a richer soup, add a knob of butter at the end for extra creaminess.

Equipment You’ll Need for Tomato and Basil Soup

Having the right tools makes cooking easier. Here’s what you’ll need:

• Large saucepan or stockpot
• Blender or immersion blender
• Knife and cutting board
• Wooden spoon
• Ladle

Mary Berry’s Tomato and Basil Soup Recipe: Step-by-Step Guide

Step-Specific Tips or Notes

• If using a countertop blender, allow the soup to cool slightly before blending to avoid splattering.
• For a chunkier texture, blend only half the soup and leave the rest as is.

Nutrition Facts & Dietary Info

Each serving of this tomato and basil soup is packed with nutrients and light on calories. Here’s the breakdown per serving:

This soup is naturally vegetarian and can be made dairy-free by omitting the cream. Use gluten-free stock if needed.

Why This Recipe Is a Must-Try

• Simple yet flavorful. Fresh ingredients and a straightforward method make this an easy and delicious dish.
• Healthy and nutritious. Packed with vitamins, fiber, and antioxidants from tomatoes and basil.
• Versatile and comforting. Perfect as a light lunch, starter, or paired with a hearty sandwich for a full meal.

Pro Tips for Perfect Tomato and Basil Soup

• Use ripe tomatoes. The sweeter and juicier the tomatoes, the richer the flavor of the soup.
• Blend with care. If using a countertop blender, let the soup cool slightly before blending to avoid burns or pressure buildup.
• Adjust seasoning. Taste and tweak the salt, pepper, or sugar levels at the end for a balanced flavor.

Fun Variations & Ingredient Swaps

• Roasted Tomato Soup. Roast the tomatoes with olive oil and garlic before blending for a deeper, caramelized flavor.
• Spicy Kick. Add a pinch of red pepper flakes or a splash of hot sauce for extra warmth.
• Cheesy Twist. Stir in a handful of grated Parmesan or a dollop of mascarpone for added richness.

Avoid These Common Mistakes

• Overcooking the basil. Basil should be added at the end to preserve its fresh flavor—cooking it too long can make it taste bitter.
• Skipping the blending step. Blending gives the soup its signature creamy texture. If you prefer it chunky, blend only half.
• Not balancing the acidity. Tomatoes can be quite acidic; a pinch of sugar helps round out the flavors.

How to Store & Serve Tomato and Basil Soup

Storing

• Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Serving

• Best enjoyed warm with a side of crusty bread, grilled cheese, or a drizzle of extra virgin olive oil.
• For an elegant touch, swirl in extra cream or top with freshly grated Parmesan.

Related Recipe: How to make Mary Berry Vegetable Soup Recipe

Mary Berry Tomato and Basil Soup Recipe FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, canned whole tomatoes work well if fresh ones aren’t available. Choose high-quality canned tomatoes for the best flavor, and drain excess liquid before adding them to the pot.

How can I make this soup vegan?

Simply omit the cream or replace it with a plant-based alternative like coconut milk or oat cream. Also, ensure you’re using vegetable stock instead of chicken stock.

Can I make this soup in advance?

Absolutely! This soup actually tastes better the next day as the flavors have more time to meld. Store it in the fridge and reheat when ready to serve.

Conclusion

This Mary Berry tomato and basil soup recipe is a simple yet elegant dish that’s perfect for any occasion. With its rich tomato base, fragrant basil, and optional touch of cream, it delivers both comfort and flavor in every spoonful. Whether served as a starter or a main meal, this soup is a must-try for any home cook looking for an easy and delicious classic.