This easy and delicious Mary Berry Roasted Tomato and Garlic Soup is a warm, creamy, and nutritious dish perfect for any day. With simple, common ingredients, you can create a rich, comforting meal in no time. Enjoy the rich flavours, and don’t forget to add a spoonful of pesto for extra taste!
This Roasted Tomato and Garlic Soup Recipe Is From Complete Cookbook by Mary Berry
Ingredients Needed
- 1 kg (2 lb) ripe tomatoes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, coarsely chopped
- 1.5 litres (2½ pints) chicken or vegetable stock
- Salt and black pepper, to taste
- Pesto, to serve
How To Make Roasted Tomato and Garlic Soup Recipe
- Roast the tomatoes: Preheat your oven to 220°C (200°C fan, Gas 7). Cut the tomatoes in half and arrange them, cut-side down, in a roasting tin. Roast for 15 minutes, or until the skins are charred.
- Peel the tomatoes: Remove the tomatoes from the oven and allow them to cool enough to handle. Peel off the skins and discard them. Chop the flesh coarsely, keeping all the juice.
- Cook the onion and garlic: Heat the olive oil in a large saucepan. Add the chopped onion and garlic and cook gently, stirring occasionally, for a few minutes until softened but not browned.
- Simmer the soup: Add the stock and the chopped tomato flesh with its juices to the saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Season with salt and pepper to taste.
- Serve: Serve the soup hot with a bowl of pesto on the side so everyone can stir in a spoonful before eating.
Recipe Tips
- Use ripe tomatoes for the best flavour: The riper your tomatoes, the sweeter and more flavourful the soup will be. Choose the juiciest, most vibrant tomatoes for the best results.
- Peel tomatoes after roasting: Roasting the tomatoes helps to bring out the sweetness and make the skins easy to peel off, leaving you with the most flavourful pulp.
- Simmer the soup gently: After adding the stock and tomatoes, simmer the soup gently to allow all the flavours to combine well. Don’t rush the cooking process.
- Adjust seasoning to taste: Taste the soup before serving and adjust the salt and pepper if needed. A pinch more salt can bring out the flavours.
- Serve with fresh pesto: Adding a spoonful of pesto to each bowl just before serving elevates the soup’s richness and adds a burst of flavour.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers roasted tomato and garlic soup in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftovers roasted tomato and garlic soup in a freezer-safe container. It will last for 3 months in the freezer. To reheat, thaw overnight in the fridge and warm on the stove.
- Reheating: Reheat leftovers by warming the soup gently on the stove over low heat for 5–7 minutes, stirring occasionally, until heated through. Avoid boiling to preserve the flavors.
Nutrition Facts
Serving Size: 1 serving (about 1 cup or 240 ml)
- Calories: 140 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 3mg
- Sodium: 988mg
- Potassium: 648mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 5g
- Calcium: 46mg
- Iron: 12mg
Try More Mary Berry Recipes:
Mary Berry Roasted Tomato and Garlic Soup Recipe
Description
This easy and delicious Mary Berry Roasted Tomato and Garlic Soup is a warm, creamy, and nutritious dish perfect for any day. With simple, common ingredients, you can create a rich, comforting meal in no time. Enjoy the rich flavours, and don’t forget to add a spoonful of pesto for extra taste!
Ingredients
Instructions
- Roast the tomatoes: Preheat your oven to 220°C (200°C fan, Gas 7). Cut the tomatoes in half and arrange them, cut-side down, in a roasting tin. Roast for 15 minutes, or until the skins are charred.
- Peel the tomatoes: Remove the tomatoes from the oven and allow them to cool enough to handle. Peel off the skins and discard them. Chop the flesh coarsely, keeping all the juice.
- Cook the onion and garlic: Heat the olive oil in a large saucepan. Add the chopped onion and garlic and cook gently, stirring occasionally, for a few minutes until softened but not browned.
- Simmer the soup: Add the stock and the chopped tomato flesh with its juices to the saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Season with salt and pepper to taste.
- Serve: Serve the soup hot with a bowl of pesto on the side so everyone can stir in a spoonful before eating.
Notes
- Use ripe tomatoes for the best flavour: The riper your tomatoes, the sweeter and more flavourful the soup will be. Choose the juiciest, most vibrant tomatoes for the best results.
- Peel tomatoes after roasting: Roasting the tomatoes helps to bring out the sweetness and make the skins easy to peel off, leaving you with the most flavourful pulp.
- Simmer the soup gently: After adding the stock and tomatoes, simmer the soup gently to allow all the flavours to combine well. Don’t rush the cooking process.
- Adjust seasoning to taste: Taste the soup before serving and adjust the salt and pepper if needed. A pinch more salt can bring out the flavours.
- Serve with fresh pesto: Adding a spoonful of pesto to each bowl just before serving elevates the soup’s richness and adds a burst of flavour.
Mary Berry Roasted Tomato and Garlic Soup Recipe