Mary Berry Tomato and Basil Soup

I first made this soup on one of those grey Tuesday nights when everything in the fridge looked sad and I desperately needed something warm, quick, and a bit soul-saving. I’d bookmarked it from Mary’s Absolute Favourites ages ago but never actually made it. To be honest, I thought, “How different can another tomato soup be?”

Well—plot twist—it almost flopped on me.

I used cheap tinned tomatoes the first time and skipped the sugar. Big mistake. It tasted sharp and flat, like drinking hot passata. But once I got the balance right—especially that sneaky muscovado sugar and the basil at the end—it turned into something silky, rounded, and deeply comforting. Let me show you how I fixed that.

Why This One Works So Well

Most tomato soups fall flat because they rely too much on the tomatoes alone. This one’s got a smart combo of aromatics—onion, celery, carrot—giving it depth. The muscovado sugar sounds odd at first, but it’s magic. It smooths out the acidity without making it sweet. And don’t skip the purée. I did once, and it tasted like something from a canteen.

Also, that last-minute basil? Add it after blending, not before. You get the fragrance without turning it bitter.

INGREDIENTS + WHY THEY MATTER

• Tinned Chopped Tomatoes – Use good quality ones. Budget brands can taste metallic or watery.
• Onion, Carrot, Celery – The flavour base. If you skip one, you’ll notice it.
• Garlic – Adds depth. I tried it without once (laziness), and it tasted flat.
• Tomato Purée – Concentrates the tomato flavour. Skip it and the soup loses punch.
• Light Muscovado Sugar – Rounds out the acidity. I used white sugar once—not the same.
• Vegetable or Chicken Stock – Chicken gives a richer taste, but veg keeps it light.
• Fresh Basil – Adds freshness. Dried doesn’t cut it.
• Olive Oil – Helps soften the veg and gives that comforting base note.

Making It Yours (Without Ruining It)

• No muscovado: Soft brown sugar works in a pinch, but muscovado has that toasty richness.
• Vegan: Use veg stock—done.
• Creamy version: Stir in a splash of cream after blending. I’ve done this with oat cream too—works great.
• Add heat: A pinch of chili flakes when you fry the garlic gives it a warming kick.

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

What Went Wrong	Why It Happens	How to Fix It
Soup tasted sour	Forgot the sugar	Always add muscovado—it’s essential
Watery texture	Used low-quality tomatoes	Use richer tinned tomatoes or San Marzano
Basil went bitter	Boiled it too long	Stir in just before serving
Soup too thin	Didn’t simmer long enough	Simmer uncovered to reduce and thicken

HOW TO MAKE MARY BERRY’S TOMATO AND BASIL SOUP

1. Soften the veg – Heat oil in a large saucepan. Add onion, carrot, and celery. Cook gently for 5 minutes, stirring. Add garlic and fry 1 more minute.
2. Add the liquids – Stir in chopped tomatoes, stock, purée, sugar, and half the basil. Season.
3. Simmer – Bring to a gentle boil. Cover, lower heat, and simmer for 15–20 minutes, until veg are soft.
4. Blend – Use a stick blender (or pour into a jug blender) until velvety smooth.
5. Reheat and Serve – Return to pan, warm through, and stir in remaining basil. Taste for seasoning.

TIPS FROM MY KITCHEN

• I always taste the tomatoes before using. If they’re too sharp, I add an extra pinch of sugar.
• A pinch of baking soda (tiny) can also mellow acidity if needed.
• I reheat mine the next day with a splash of milk—it mellows beautifully.
• Toasted cheese croutons on top, Ridiculously good.

STORAGE + SERVING

• Fridge: Keeps well for 3 days in a sealed container.
• Freezer: Freeze flat in a bag or container for up to 3 months.
• Reheat: On the hob until steaming. If it’s too thick from chilling, add a splash of water or stock.
• Serve with: Grilled cheese, buttery toast soldiers, or even a swirl of cream and croutons.

FAQs – Real Answers from My Kitchen

Q: Can I use fresh tomatoes instead of tinned?
A: Yes, but roast them first for extra flavour. And make sure they’re really ripe—this isn’t the place for out-of-season ones.

Q: Can I freeze this soup?
A: Definitely. It freezes beautifully. Just don’t add cream before freezing—do that after reheating.

Q: How do I make this soup creamy?
A: Blend it well, then stir in a splash of single cream or a dollop of crème fraîche just before serving.

Q: What can I use instead of basil?
A: Flat-leaf parsley is okay, but it won’t have that sweet peppery lift. I’ve used a pinch of oregano in a pinch.

More Mary Berry Recipe:

• Mary Berry Chicken Noodle Soup
• Mary Berry Vegetable Soup
• Mary Berry Mushroom And Leek Soup
• Mary Berry Cauliflower Soup