Mary Berry Roasted Tomato and Garlic Soup Recipe

The first time I made this, I was trying to rescue a pile of tomatoes that had gone a bit soft and sulky in the fruit bowl. The weather was gloomy, my fridge was uninspiring, and I needed something warm that felt like a proper hug in a bowl. I didn’t expect much—just a basic soup. But the roasting step? Game changer.

I overdid the garlic the first time (three very large cloves that nearly knocked me sideways). And I skipped peeling the tomatoes (lazy mistake). What I ended up with was a bit sharp, a bit bitter, and a lot chunky. But the second time, I did it right—roasted until jammy, peeled the skins, and stirred in a spoonful of pesto just before serving. Absolute magic. The kind of soup that makes you mop up every drop with toast.

THE SECRET BEHIND THIS BAKE

It’s the roasting. Most tomato soups just chuck everything in a pan and simmer—but this one roasts the tomatoes first, which does three crucial things:

• Concentrates sweetness – Especially if your tomatoes are a bit meh.
• Charred skins = deep flavour – But peel them off for a smoother texture.
• Garlic gets mellow and rich – Less harsh than raw or just-sautéed.

Top it with a swirl of pesto and it feels fancy, even though it’s secretly dead easy.

INGREDIENTS + WHY THEY MATTER

• Ripe tomatoes (1 kg) – Overripe ones are ideal. The riper, the sweeter the soup.
• Olive oil (2 tbsp) – For roasting and sautéing. Adds richness.
• Onion (1, chopped) – Adds body and savoury depth.
• Garlic (3 cloves, chopped) – Roast it gently for sweet, mellow flavour.
• Chicken or vegetable stock (1.5 litres) – Either works—veg for lightness, chicken for richness.
• Salt + pepper – Season in layers, always taste at the end.
• Pesto (to serve) – Optional, but highly recommended. Adds punch and colour.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan? Use veg stock and dairy-free pesto.
• Want creamy? Add a splash of cream or a spoon of Greek yogurt after blending.
• No fresh tomatoes? Use good tinned ones—roast them with garlic for 10 minutes to mimic the depth.
• Add heat? A pinch of red pepper flakes before blending adds a warm kick.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup tasted bitter	Didn’t peel charred skins	Always peel after roasting—it’s worth it
Garlic overwhelmed	Used giant cloves raw	Roast it with the tomatoes, or chop small
Soup too watery	Used under-ripe tomatoes	Use ripe, juicy ones and roast to concentrate
Flat flavour	Skipped pesto or seasoning	Add salt at the end + swirl of pesto for lift

HOW TO MAKE MARY BERRY’S ROASTED TOMATO AND GARLIC SOUP

Roast the Tomatoes
Preheat oven to 220°C (200°C fan). Cut tomatoes in half and place cut-side down on a roasting tin. Roast for 15 minutes until the skins char slightly.

Peel + Chop
Let tomatoes cool just enough to handle. Peel off the skins and roughly chop the flesh, saving all the juice.

Sauté the Base
Heat olive oil in a large saucepan. Add chopped onion and garlic. Cook gently for 4–5 minutes until soft but not coloured.

Simmer
Add chopped tomatoes (plus their juice) and stock. Bring to a boil, then simmer gently for 5 minutes. Season to taste.

Serve
Ladle into warm bowls and serve with a swirl of pesto or your favourite garnish.

TIPS FROM MY KITCHEN

• I roast my tomatoes on parchment for easy cleanup and extra caramelisation.
• If I want a silkier texture, I blitz the soup with a stick blender, then strain it for super smoothness.
• I freeze extra roasted tomatoes when I have a glut—ready to soup at any time.
• Add a pinch of sugar if your tomatoes aren’t sweet enough.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Freeze for up to 3 months. Thaw in fridge and reheat gently.
• Reheat: On the hob over low heat—don’t boil. Stir in a splash of water if thickened.
• Serve with: Crusty sourdough, grilled cheese, or garlic toast.

FREQUENTLY ASKED QUESTIONS

Q: Can I skip peeling the tomatoes?
A: You can—but your soup will be chunkier and possibly bitter. Peeling is worth the effort here.

Q: Can I use cherry tomatoes?
A: Yes! Roast them whole. They caramelise beautifully and add even more sweetness.

Q: Do I need a blender?
A: For a smooth soup, yes. But if you like it rustic, just mash lightly with a spoon.

Q: Can I make it creamy?
A: Absolutely. Stir in cream, Greek yogurt, or a splash of coconut milk before serving.

Try More Recipes:

• Mary Berry Curried Parsnip Soup Recipe
• Mary Berry Curried Beetroot Soup
• Mary Berry Emerald Isle Garden Soup Recipe