Mary Berry Easy Tomato Soup With Pesto Recipe

I made this on a night when I had absolutely no interest in chopping anything more complicated than an onion. I wanted comfort, but fast. I figured a can of tomatoes and a stock cube wouldn’t get me far—but the homemade pesto? Game changer.

I’ve tried blending this before, thinking it’d be quicker than sieving. Spoiler: it wasn’t better. It turned out grainy. The sieve gives you that classic, silky café-style texture that feels more luxurious than it should.

I now make a double batch and freeze it in portions. On busy days, I just reheat, swirl in the pesto, and suddenly it feels like I’ve made a proper effort.

WHY THIS ONE WORKS SO WELL

• Sieving makes the soup – It’s the step everyone wants to skip, but it’s what gives the soup its smooth, velvety finish.
• The pesto is fresh and sharp – You only need a spoonful to completely change the flavour—peppery basil, toasty pine nuts, a hit of Parmesan.
• It’s simple, pantry-friendly, and quick – Most of it’s made with cupboard staples, but it doesn’t taste like a shortcut.

INGREDIENTS + WHY THEY MATTER

• Canned chopped tomatoes (2 x 400g) – A reliable base, but use good-quality ones for best flavour.
• Tomato purée (2 tbsp) – Adds depth and richness.
• Onion (1, finely chopped) – Needs slow cooking for natural sweetness.
• Butter (25g) – Helps soften the onion and adds richness.
• Flour (25g) – Thickens the soup slightly—don’t skip it.
• Vegetable stock cube + 425ml water – Easy, quick stock.
• Caster sugar (1 tsp) – Just a pinch brings balance and takes the edge off the tomatoes.
• Homemade pesto (basil, garlic, pine nuts, Parmesan, olive oil) – Brightens the whole dish and gives that Italian-style twist.

MAKING IT YOURS (WITHOUT RUINING IT)

• No pine nuts? Use cashews or sunflower seeds in the pesto. Slightly different, but still tasty.
• Want it vegan? Skip the Parmesan or use a vegan alternative—easy fix.
• No fresh basil? Use a good-quality jarred pesto instead. Not quite the same, but it works in a pinch.
• Low-fat option? Leave out the butter and cream. It’s still silky from the sieving.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Soup was gritty	Used a blender instead of sieving	Push through a sieve—it’s worth the time
Pesto overpowered it	Added too much at once	Start with 1 spoonful and taste as you go
Soup was too thick	Didn’t add enough stock	Add extra water/stock gradually until smooth

HOW TO MAKE MARY BERRY’S EASY TOMATO SOUP WITH PESTO

PREP THE STOCK
Dissolve 1 stock cube in 425ml boiling water and set aside.

COOK THE ONION
In a large pan, melt 25g butter over low heat. Add 1 finely chopped onion and cook for 10 minutes until soft and translucent.

BUILD THE BASE
Sprinkle 25g plain flour over the onion and stir. Pour in the stock, then add 2 x 400g tins chopped tomatoes, 2 tbsp tomato purée, a pinch of salt and pepper.

SIMMER AND COOL
Bring to the boil, stirring constantly. Reduce heat and simmer for 2–3 minutes. Remove from heat and let it cool slightly.

SIEVE THE SOUP
Place a sieve over a large heatproof bowl and push the soup through with the back of a spoon until smooth. Discard the solids.

FINAL SEASONING
Return the sieved soup to the pan. Simmer gently and stir in 1 tsp caster sugar. Taste and adjust seasoning.

MAKE THE PESTO
Blend 60g basil, 1 garlic clove, 60g pine nuts, salt, pepper, 60g grated Parmesan, and 4 tbsp olive oil into a paste.

SERVE
Ladle soup into bowls. Swirl in a spoonful of pesto and top with fresh basil leaves.

TIPS FROM MY KITCHEN

• I always make double pesto—it freezes brilliantly in an ice cube tray.
• Let the soup cool before sieving or you’ll splash hot tomato everywhere.
• I sometimes toast the pine nuts before blending—gives a deeper, nuttier flavour.

STORAGE + SERVING

• Fridge: Store in airtight container up to 3 days.
• Freezer: Freeze up to 3 months. Defrost overnight in fridge.
• Reheat: Gently on the hob, or microwave in 1–2 min bursts, stirring in between.
• Serve with: Cheese toasties, focaccia, or just a drizzle of extra pesto on top.

FREQUENTLY ASKED QUESTIONS

Q: Can I skip the pesto?
A: Technically yes—but it’s what makes this soup special. If you leave it out, stir in a little fresh basil and Parmesan instead.

Q: Can I use fresh tomatoes instead of canned?
A: Yes! Blanch, peel, and chop about 1kg of ripe tomatoes. Simmer longer to break them down properly.

Q: Is this soup freezer-friendly?
A: Absolutely. Just freeze the soup without the pesto, then add that fresh when you serve it.

Q: What if I don’t have a sieve?
A: You can use a food mill or blend it and strain through a fine mesh. But don’t skip that smoothing step—it matters.

Try More Recipes:

• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup