This quick and easy tomato soup is rich, creamy, and packed with flavour—perfect for a comforting meal in just 10 minutes! With no onions to chop or tomatoes to peel, it’s a simple recipe that tastes just as good as classic tinned tomato soup but made fresh at home. The sun-dried tomatoes add depth, and a swirl of basil pesto gives it the perfect finishing touch.
Ingredients Needed:
- 6 sun-dried tomatoes in oil
- 2 garlic cloves, crushed
- 3 × 400g tins of chopped tomatoes
- 500ml (18fl oz) chicken or vegetable stock
- 1 tbsp caster sugar
- 150ml (5fl oz) full-fat milk
- 150ml (5fl oz) double cream
- 3–4 tsp fresh basil pesto
- Salt and freshly ground black pepper
How To Make Mary Berry’s 10-Minute Tomato Soup
- Sauté the garlic: Heat a large deep pan over medium heat. Add 1 tablespoon of oil from the sun-dried tomatoes. Stir-fry the garlic for a few seconds until fragrant.
- Simmer the soup: Add the sun-dried tomatoes, tinned tomatoes, stock, and sugar. Stir well and bring to the boil. Season with salt and pepper, then cover, reduce the heat, and let it simmer for 10 minutes.
- Blend and finish: Remove from the heat and use a hand blender to blitz the soup until smooth. Stir in the milk and cream, then check the seasoning. Heat through gently on the hob.
- Serve: Ladle into bowls and swirl ½ teaspoon of basil pesto on top of each serving.
Recipe Tips
- Balance the flavour: The sugar helps reduce acidity and enhances the natural sweetness of the tomatoes.
- Skip the pesto? No problem! This soup tastes great even without it.
- Make it dairy-free: Swap the milk and cream for a plant-based alternative like coconut milk or oat cream.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
Freezing: Freeze without the milk and cream for up to 3 months. Defrost and reheat until piping hot, then stir in the milk and cream before serving.
Reheating: Warm in a pan over low heat, stirring occasionally. Avoid boiling to keep the creamy texture smooth.
Try More Recipes:
Mary Berry 10 Minute Tomato Soup
Course: SoupsCuisine: BritishDifficulty: Easy4
servings2
minutes10
minutes220
kcalThis quick and easy tomato soup is rich, creamy, and packed with flavour—perfect for a comforting meal in just 10 minutes! With no onions to chop or tomatoes to peel, it’s a simple recipe that tastes just as good as classic tinned tomato soup but made fresh at home. The sun-dried tomatoes add depth, and a swirl of basil pesto gives it the perfect finishing touch.
Ingredients
6 sun-dried tomatoes in oil
2 garlic cloves, crushed
3 × 400g tins of chopped tomatoes
500ml (18fl oz) chicken or vegetable stock
1 tbsp caster sugar
150ml (5fl oz) full-fat milk
150ml (5fl oz) double cream
3–4 tsp fresh basil pesto
Salt and freshly ground black pepper
Directions
- Sauté the garlic: Heat a large deep pan over medium heat. Add 1 tablespoon of oil from the sun-dried tomatoes. Stir-fry the garlic for a few seconds until fragrant.
- Simmer the soup: Add the sun-dried tomatoes, tinned tomatoes, stock, and sugar. Stir well and bring to the boil. Season with salt and pepper, then cover, reduce the heat, and let it simmer for 10 minutes.
- Blend and finish: Remove from the heat and use a hand blender to blitz the soup until smooth. Stir in the milk and cream, then check the seasoning. Heat through gently on the hob.
- Serve: Ladle into bowls and swirl ½ teaspoon of basil pesto on top of each serving.
Notes
- Balance the flavour: The sugar helps reduce acidity and enhances the natural sweetness of the tomatoes.
- Skip the pesto? No problem! This soup tastes great even without it.
- Make it dairy-free: Swap the milk and cream for a plant-based alternative like coconut milk or oat cream.