This easy and delicious mary berry roasted tomato soup is a creamy, comforting dish perfect for any time of the year. With simple ingredients like ripe tomatoes, garlic, and fresh basil, it’s quick to make and bursting with rich, sweet flavours. Top with mozzarella for a satisfying finish!
Ingredients Needed
- 1¾ lb (800 g) small, ripe vine tomatoes
- ½ small red onion, coarsely chopped
- 3 garlic cloves, sliced
- 2 tbsp olive oil
- Freshly ground black pepper
- ½ tsp granulated sugar
- 1¾ cup (400 ml) vegetable stock or chicken stock
- 1 tbsp tomato purée
- Small handful of fresh basil leaves, plus extra small leaves to serve
- Salt (optional)
- 4½ oz (125 g) ball Italian mozzarella cheese, torn into small pieces
How To Make Roasted Tomato Soup
- Preheat the Oven: Preheat your oven to 200ºC (400ºF). Scatter the whole tomatoes, onion, and garlic into a large, shallow roasting pan. Drizzle the olive oil over and toss everything together. Season with freshly ground black pepper and sprinkle the tomatoes with granulated sugar. Roast for 30–35 minutes.
- Combine Ingredients: Once the tomatoes, onions, and garlic are roasted, remove the pan from the oven. Add the vegetable or chicken stock, tomato purée, and a handful of fresh basil leaves. Stir gently to mix everything with the syrupy juices from the roasting pan.
- Blend the Soup: Transfer the mixture into a blender or food processor and purée until smooth. For a really smooth texture, press the soup through a sieve.
- Reheat and Serve: Pour the puréed soup into a pan to reheat. Taste and adjust seasoning if needed (you may not need salt). Ladle the soup into warmed bowls. Top each serving with some torn mozzarella, extra small basil leaves, and a grind of freshly ground black pepper.
Recipe Tips
- Use ripe tomatoes: The riper the tomatoes, the sweeter and richer your soup will taste. Choose vine tomatoes for the best flavour.
- Don’t skip the sugar: A small sprinkle of sugar helps balance the acidity of the tomatoes and enhances the natural sweetness.
- Roast the garlic with the tomatoes: Roasting the garlic makes it mellow and sweet, adding depth to the flavour of your soup.
- Strain for a smooth texture: For a silky-smooth soup, press the puréed mixture through a sieve to remove any skin or seeds.
- Add cheese at the end: Add the mozzarella just before serving so it stays in small chunks, giving a creamy texture to each spoonful.
How To Store Leftovers
- Refrigerate: Transfer leftovers roasted tomato soup to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Place leftovers roasted tomato soup in a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat, stirring occasionally.
- Reheating: Reheat leftovers roasted tomato soup on the stove over low heat for about 5-10 minutes, stirring occasionally, until hot. Alternatively, microwave in a covered bowl for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 240 ml)
- Calories: 140 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 3mg
- Sodium: 988mg
- Potassium: 648mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 5g
- Calcium: 46mg
- Iron: 12mg
Try More Mary Berry Recipes:
Mary Berry Roasted Tomato Soup
Description
This easy and delicious mary berry roasted tomato soup is a creamy, comforting dish perfect for any time of the year. With simple ingredients like ripe tomatoes, garlic, and fresh basil, it’s quick to make and bursting with rich, sweet flavours. Top with mozzarella for a satisfying finish!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200ºC (400ºF). Scatter the whole tomatoes, onion, and garlic into a large, shallow roasting pan. Drizzle the olive oil over and toss everything together. Season with freshly ground black pepper and sprinkle the tomatoes with granulated sugar. Roast for 30–35 minutes.
- Combine Ingredients: Once the tomatoes, onions, and garlic are roasted, remove the pan from the oven. Add the vegetable or chicken stock, tomato purée, and a handful of fresh basil leaves. Stir gently to mix everything with the syrupy juices from the roasting pan.
- Blend the Soup: Transfer the mixture into a blender or food processor and purée until smooth. For a really smooth texture, press the soup through a sieve.
- Reheat and Serve: Pour the puréed soup into a pan to reheat. Taste and adjust seasoning if needed (you may not need salt). Ladle the soup into warmed bowls. Top each serving with some torn mozzarella, extra small basil leaves, and a grind of freshly ground black pepper.
Notes
- Use ripe tomatoes: The riper the tomatoes, the sweeter and richer your soup will taste. Choose vine tomatoes for the best flavour.
- Don’t skip the sugar: A small sprinkle of sugar helps balance the acidity of the tomatoes and enhances the natural sweetness.
- Roast the garlic with the tomatoes: Roasting the garlic makes it mellow and sweet, adding depth to the flavour of your soup.
- Strain for a smooth texture: For a silky-smooth soup, press the puréed mixture through a sieve to remove any skin or seeds.
- Add cheese at the end: Add the mozzarella just before serving so it stays in small chunks, giving a creamy texture to each spoonful.
Mary Berry Roasted Tomato Soup