Mary Berry Easy Tomato Soup With Pesto Recipe

This Mary Berry Easy Tomato Soup With Pesto Recipe is a quick and nutritious meal, perfect for cozy evenings. With simple ingredients like fresh tomatoes and homemade pesto, it’s a flexible dish you can easily customize. Swirl in a bit of pesto for extra flavour, and enjoy a delicious bowl of comfort!

This Easy Tomato Soup With Pesto Recipe Is From Cookery Course Cookbook by Mary Berry

Ingredients Needed

For the Soup:

• 1 vegetable stock cube
• 25g butter
• 1 onion, peeled and finely chopped
• 25g plain flour
• 2 x 400g cans chopped tomatoes
• 2 tbsp tomato purée
• Salt and freshly ground black pepper
• 1 tsp caster sugar
• Small basil leaves, to garnish

For the Pesto:

• 60g basil leaves, shredded
• 1 garlic clove, peeled and crushed
• 60g pine nuts
• Salt and freshly ground black pepper
• 60g Parmesan cheese, grated
• 4 tbsp olive oil

How To Make Easy Tomato Soup With Pesto Recipe

1. Prepare the Stock: Dissolve the stock cube in 425ml boiling water.
2. Cook the Onion: Melt the butter in a large pan, then add the finely chopped onion. Cook over a low heat for about 10 minutes or until the onion is soft, stirring occasionally.
3. Make the Soup: Sprinkle the flour over the softened onion, stir well, and then add the stock, chopped tomatoes, tomato purée, salt, and pepper. Bring the mixture to the boil over a high heat, stirring constantly, then reduce the heat and simmer for 2–3 minutes. Leave to cool slightly.
4. Sieve the Soup: Place a large sieve over a heatproof bowl and pour the soup into the sieve. Press the solids through with the back of a spoon to remove the tomato seeds and cores. (Avoid using a blender to keep the soup smooth.)
5. Simmer and Season: Pour the sieved soup back into the pan and return to medium heat. Bring to a simmer and stir in the sugar. Taste and adjust the seasoning if needed.
6. Add the Pesto: Swirl a tablespoon or two of pesto into each bowl before serving. Garnish with fresh basil leaves.

Recipe Tips

• Use Fresh Tomatoes for Extra Flavour: If you have time, swap the canned tomatoes for fresh, ripe ones. It will make the soup taste even fresher and richer.
• Sieve the Soup Well: Don’t skip the sieving step. It ensures your soup is smooth and free from tomato seeds and skins, giving it a silky texture.
• Adjust the Pesto to Your Taste: You can add more or less pesto depending on how strong you want the flavour. Start with a small amount and taste before adding more.
• Control the Thickness: If the soup is too thick, just add a little water or extra stock to get your desired consistency. It should be smooth and easy to sip.
• Make It Ahead: This soup tastes even better the next day. Make it in advance, let the flavours develop overnight, and reheat before serving.

How To Store Leftovers

• Refrigerate: Put leftovers easy tomato soup with pesto in an airtight container. Store in the fridge for up to 3 days.
• Freeze: Place leftovers easy tomato soup with pesto in a freezer-safe container. It will last up to 3 months. Thaw in the fridge overnight and reheat on the stove.
• Reheating: Reheat the soup on the stove over low heat for 5–7 minutes, stirring occasionally until hot, or microwave in short bursts of 1–2 minutes, stirring in between, until heated through.

Nutrition Facts

Serving Size: 1 serving (approximately 458g)

• Calories: 186
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 607mg
• Total Carbohydrate: 27g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 7g
• Calcium: 160mg
• Iron: 2mg

Try More Mary Berry Recipes:

• Mary Berry Butternut Squash Soup Recipe
• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup
• Mary Berry Asparagus Soup Recipe
• Mary Berry Celeriac & Watercress Soup Recipe