Mary Berry 10 Minute Tomato Soup​

This soup came to my rescue on a dreary Tuesday when I had zero energy but a strong craving for something warm and nostalgic. I wasn’t in the mood to chop onions or faff about with fresh tomatoes (sorry, purists), but I did want that velvety, sweet-savory comfort of the tomato soup I grew up with—the kind that pairs beautifully with a cheese toastie and a big jumper.

I didn’t expect this to be quite so good. But the depth from the sun-dried tomatoes, the cheeky swirl of pesto, and the fact it’s done in under 15 minutes? I’ve made it three times this month. Let me show you why it works.

Why This One Works So Well

What I love about this recipe is how cleverly it skips the usual fuss—but still delivers that long-simmered flavour.

• Sun-dried tomatoes add umami and richness. They’re the real MVP here.
• No onions means no tears and less prep.
• Tinned tomatoes bring the body, and the sugar balances the acidity beautifully.
• Milk and cream combo gives it a smooth, café-style finish without being overly rich.

I’ve tested this with fancy chopped tomatoes and bargain basics—it holds up either way, which makes it a great pantry standby.

Ingredients + Why They Matter

• Sun-dried tomatoes in oil (6) – These give the soup depth and that elusive “homemade” taste. I once tried skipping them—not the same.
• Garlic cloves (2) – Quick flavour. No need to sauté long—just until fragrant.
• Tinned chopped tomatoes (3 x 400g) – The base of the soup. Go for a smooth brand if you like it less chunky.
• Chicken or veg stock (500ml) – Adds savoury background. I prefer low-salt so I can season properly.
• Caster sugar (1 tbsp) – Balances the sharpness of the tomatoes. Sounds odd, but makes a huge difference.
• Full-fat milk (150ml) – Lightens the soup without watering it down.
• Double cream (150ml) – Adds richness. I’ve used single cream too—it works, but it’s not quite as silky.
• Basil pesto (3–4 tsp) – Optional, but glorious. A swirl lifts everything.
• Salt and pepper – Essential for seasoning, especially after blending.

Making It Yours (Without Ruining It)

• No cream? Use more milk, or a spoonful of soft cheese stirred in at the end.
• Vegan version? Swap milk and cream for oat milk or coconut cream. Skip the pesto or use a dairy-free one.
• Fancy topping? A few croutons, a dollop of crème fraîche, or even crispy bacon bits go brilliantly.
• Spicy kick? Add a pinch of chilli flakes when you sauté the garlic.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Soup was too tangy	Tinned tomatoes too acidic	Add a bit more sugar or a splash of milk
Curdled texture	Boiled it after adding cream	Gently reheat—don’t let it boil
Pesto sank straight in	Soup too hot when serving	Let it cool slightly, then swirl it on top
Garlic tasted harsh	Cooked too briefly or burned	Sauté gently in tomato oil until fragrant

How to Make Mary Berry’s 10-Minute Tomato Soup

1. Sauté garlic – Heat a deep pan over medium heat. Add 1 tablespoon of oil from the sun-dried tomato jar. Fry the crushed garlic for a few seconds until fragrant—don’t let it brown.
2. Simmer the soup – Add sun-dried tomatoes, tinned tomatoes, stock, and sugar. Bring to a boil, then lower the heat and simmer for 10 minutes. Season with salt and pepper.
3. Blend – Remove from heat. Use a stick blender to blitz until smooth.
4. Finish – Stir in the milk and cream. Gently warm through—don’t boil. Taste and adjust seasoning.
5. Serve – Ladle into bowls. Swirl in ½ tsp basil pesto per serving, and enjoy.

Tips from My Kitchen

• I always keep a jar of sun-dried tomatoes in the fridge for this—it’s my tomato soup secret weapon.
• If you don’t have a stick blender, cool the soup slightly and blitz in batches in a regular blender.
• Stir in the cream after blending for the smoothest texture.
• For packed lunches, I skip the pesto and pack it separately to stir in later.

Storage + Serving

• Fridge – Keeps up to 3 days in an airtight container.
• Freezer – Best to freeze before adding milk and cream. Defrost, then stir in dairy as you reheat.
• Reheat – Gently on the hob. Avoid boiling to keep it creamy.
• Serve with – Crusty bread, cheese toasties, or buttery croutons.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh tomatoes instead of tinned?
A: You can, but you’ll need to simmer much longer to get the same depth. Tinned are quicker and more consistent.

Q: What’s the best plant-based alternative to the cream?
A: I like oat cream or coconut milk—both work well, but coconut adds a subtle sweetness.

Q: Do I have to add sugar?
A: Technically no—but without it, the soup can taste a bit sharp. Even half a spoon helps round it out.

Q: Can I make this in advance?
A: Absolutely. In fact, it often tastes even better the next day once the flavours settle.

Q: What if I don’t have pesto?
A: No problem. It’s lovely plain, or try a sprinkle of grated Parmesan or fresh basil instead.

Try More Recipes:

• Mary Berry Smoked Haddock Soup
• Mary Berry Pea and Mint Soup Recipe
• Mary Berry Goulash Soup Recipe
• Mary Berry Pumpkin Soup Recipe