Mary Berry Tomato and Basil Soup

Mary Berry Tomato and Basil Soup is made with onion, carrot, celery, garlic, chopped tomatoes, vegetable or chicken stock, tomato purée, light muscovado sugar, and basil. This delicious Tomato and Basil Soup recipe creates a comforting and flavorful soup that takes about 30 minutes to prepare and can serve up to 4 people.

This Tomato and Basil Soup Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Tomato and Basil Soup Ingredients:

• 2 tbsp / 30 ml oil
• 1 large onion, roughly chopped
• 1 large carrot, finely chopped
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 2 × 400g / 14 oz tins of chopped tomatoes
• 750 ml / 1 pint 6 fl oz vegetable or chicken stock
• 3 tbsp / 45 g tomato purée
• 1 tbsp / 12 g light muscovado sugar
• 2 tbsp / 30 g chopped basil
• Salt and freshly ground black pepper to taste

How To Make Mary Berry Tomato and Basil Soup?

1. Sauté the vegetables: Heat the oil in a large, heavy-based saucepan. Add the onion, carrot, and celery, frying over medium heat, stirring continuously for about 5 minutes or until nearly soft. Add the garlic and fry for another minute.
2. Combine and simmer: Add the chopped tomatoes, stock, tomato purée, muscovado sugar, and chopped basil. Stir to combine. Bring to the boil, season with salt and pepper, then lower the heat, cover with a lid, and simmer for about 15 minutes or until the vegetables are tender.
3. Blend and serve: Blend the soup until smooth using a food processor or hand blender. Return to the pan to reheat. Serve piping hot, garnished with the remaining chopped basil.

Recipe Tips:

• Use ripe tomatoes: If you’re not using canned tomatoes, make sure they are ripe and juicy. This gives the soup a sweeter, better flavor.
• Add the sugar: The sugar helps reduce the sour taste of the tomatoes. Don’t skip it if you want the soup to taste just right.
• Blend well: Blend the soup until it’s very smooth. This is important to make the soup creamy and perfect.
• Simmer long enough: Let the soup cook for at least 15 minutes so that the flavors mix well and the vegetables become soft.
• Taste before serving: After blending, taste the soup and add more salt or pepper if needed. This makes sure the soup tastes just how you like it.

What To Serve With Tomato and Basil Soup?

This creamy Tomato and Basil Soup pairs well with crusty bread, garlic bread, grilled cheese sandwiches, or buttery croutons. It can also be served alongside a fresh green salad, roasted vegetables, cheese toast, or a light pasta dish for a tasty lunch.

How To Store Leftovers?

• Refrigerate: First, let the leftover Tomato and Basil Soup cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator. The soup will stay fresh for up to 3 days.
• Freeze: After the soup has cooled to room temperature, pour it into a freezer-safe container, leaving some space at the top. Freeze for up to 3 months.

How To Reheat Leftovers?

• In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until piping hot.
• In The Microwave: Pour the soup into a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• On The Stove: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, until the soup is thoroughly warmed and steaming hot.

Mary Berry Tomato and Basil Soup Nutrition Facts:

Serving Size: 1 cup (245 g)

• Calories: 230
• Total Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 0 mg
• Sodium: 660 mg
• Potassium: 610 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3 g
• Sugars: 10 g
• Protein: 5 g

More Mary Berry Recipe:

• Mary Berry Chicken Noodle Soup
• Mary Berry Vegetable Soup
• Mary Berry Mushroom And Leek Soup
• Mary Berry Cauliflower Soup