Mary Berry Roasted Tomato Soup

The first time I made this, I’d overbought tomatoes at the market—big clusters of vine-ripened ones that looked too good to resist. I had no plan and very little in the fridge apart from a rogue red onion, half a ball of mozzarella, and a wilting basil bunch. Classic.

I didn’t expect this to turn into one of my favourite soups ever. But the roasting step? It’s pure sorcery. The tomatoes went jammy, the garlic softened into gold, and once I blitzed it all up and topped it with torn mozzarella—it felt like summer in a bowl, even though it was bucketing rain outside.

Of course, the first time I forgot the sugar, and everything tasted a bit too… sharp. Second time? I got it right. Sweet, smoky, creamy—and completely slurp-worthy.

WHY THIS ONE WORKS SO WELL

This isn’t your standard tomato soup. It’s deeper. Brighter. Better. Here’s what makes it sing:

• Roasting the tomatoes – Brings out their natural sugars and concentrates the flavour.
• A hint of sugar + garlic – Balances acidity and adds sweetness.
• Fresh basil – Gives that clean, classic tomato-basil lift.
• Torn mozzarella on top – Melts into little pockets of creamy surprise.

It’s simple, but it feels thoughtful—and yes, slightly posh.

INGREDIENTS + WHY THEY MATTER

• Vine tomatoes (800 g) – Riper = better. They’ll roast beautifully and taste sweeter.
• Red onion (½ small) – Adds a mellow sharpness without overpowering.
• Garlic (3 cloves, sliced) – Roasted for a mellow, slightly sweet note.
• Olive oil (2 tbsp) – Helps caramelise the veg and adds body.
• Granulated sugar (½ tsp) – Don’t skip this—balances the acidity.
• Vegetable or chicken stock (400 ml) – Either works. I use veg for a cleaner taste.
• Tomato purée (1 tbsp) – Adds richness and deepens the flavour.
• Fresh basil leaves (small handful) – Stir in at the end to keep them bright.
• Mozzarella (125 g ball) – Torn and added just before serving for melty goodness.
• Salt + black pepper – Always season at the end after tasting.

MAKING IT YOURS (WITHOUT RUINING IT)

• Vegan version? Skip the mozzarella or use a dairy-free cheese.
• Want spice? Add a pinch of chilli flakes before blending.
• Thicker soup? Stir in a spoonful of double cream, or blend in a slice of cooked white bread.
• No blender? Use a stick blender, or mash with a potato masher for a rustic version.

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

What Went Wrong	Why It Happens	How to Fix It
Soup tasted too sharp	Forgot the sugar	Always add a pinch to balance acidity
Basil turned bitter	Added it before roasting	Always stir in basil after roasting
Soup was grainy	Didn’t strain it	For a silky finish, push through a sieve
Mozzarella disappeared	Added too early while hot	Top the soup after serving for best texture

HOW TO MAKE MARY BERRY’S ROASTED TOMATO SOUP

Roast the Tomatoes
Preheat oven to 200ºC (400ºF). Scatter whole tomatoes, onion, and garlic in a roasting tin. Drizzle with olive oil, season with pepper, and sprinkle over sugar. Roast for 30–35 minutes until softened and lightly charred.

Combine in the Pan
Remove from oven and add stock, tomato purée, and basil. Stir gently to combine with all the sticky, syrupy juices in the tray.

Blend Until Smooth
Transfer everything to a blender or food processor and purée until smooth. For a silkier soup, press it through a fine sieve.

Reheat and Serve
Return to a saucepan to warm through. Taste and adjust seasoning. Ladle into warm bowls and top with torn mozzarella, fresh basil leaves, and a crack of black pepper.

TIPS FROM MY KITCHEN

• I always roast the tomatoes cut-side down—it caramelises the bottom better.
• I never peel the tomatoes, but I do strain the soup for a smooth finish.
• If the basil is looking tired, I toss it in a bit of oil first—it revives the flavour.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed container.
• Freezer: Freeze without mozzarella. Thaw overnight and reheat gently.
• Reheat: On the hob over low heat, stirring occasionally.
• Serve with: Crusty bread, grilled cheese, or garlic crostini.

FREQUENTLY ASKED QUESTIONS

Q: Can I use tinned tomatoes?
A: In a pinch, yes—use whole tinned tomatoes and roast them with the onion and garlic for 15 minutes. Not quite the same, but still tasty.

Q: Can I make it ahead?
A: Absolutely. Just reheat and add the mozzarella fresh when serving.

Q: What’s the best way to blend it?
A: A high-speed blender gives you that creamy café texture. Otherwise, a stick blender does the job—just be patient.

Q: Do I need to peel the tomatoes?
A: Not if you strain the soup. The sieve catches all the tough bits.

Try More Recipes:

• Mary Berry 10 Minute Tomato Soup​
• Mary Berry Easy Tomato Soup With Pesto Recipe
• Mary Berry Roasted Tomato and Garlic Soup Recipe