Mary Berry Roasted Tomato Soup Recipe [Tips & Tricks]

If you’re looking for a comforting, flavorful soup to warm you up, Mary Berry’s roasted tomato soup is a must-try!

This recipe combines the rich, deep flavors of roasted tomatoes with a hint of sweetness and a touch of savory herbs, creating a perfect balance that’s both satisfying and delicious. Mary Berry’s expert touch ensures that every spoonful feels like a hug in a bowl, with just the right amount of creaminess to make it irresistible. Plus, it’s super easy to make, so whether you’re a seasoned chef or a kitchen newbie, you’ll love how simple yet mouthwatering it turns out!

Mary Berry Roasted Tomato Soup Recipe

Ingredients Needed

To create Mary Berry’s Roasted Tomato Soup, you’ll need a selection of simple yet flavorful ingredients that come together to create a rich, comforting dish. Here’s a detailed breakdown of what you’ll need:

• Ripe Tomatoes (around 1 kg): The star of the soup. The sweetness and acidity of the tomatoes are what provide the base of the soup. Ripe, juicy tomatoes are key to achieving the perfect depth of flavor. You can use any variety, but plum or vine tomatoes are often recommended for their rich, meaty texture and balanced taste.

• Onions (2 medium): Onions provide an aromatic base that enhances the flavor profile of the soup. Roasting them alongside the tomatoes brings out their sweetness and adds a caramelized depth that complements the tartness of the tomatoes.

• Garlic (2-3 cloves): Garlic adds a savory, aromatic layer to the soup. Roasting it along with the tomatoes and onions infuses the entire dish with a mellow, roasted flavor that is more delicate than raw garlic.

• Olive Oil (3 tablespoons): A good quality olive oil helps with roasting and adds richness to the soup. It also brings a bit of fruitiness that plays well with the tomatoes.

• Balsamic Vinegar (1 tablespoon): A touch of balsamic vinegar balances the sweetness of the roasted tomatoes with a bit of acidity, enhancing the overall complexity of the flavor. It gives the soup a slight tangy undertone.

• Herbs (such as thyme or basil): Fresh herbs add fragrance and depth. Thyme works wonderfully with roasted vegetables, while basil can give the soup a fresh, slightly peppery note. Fresh is preferable, but dried can also be used in a pinch.

• Vegetable or Chicken Stock (500 ml): The stock is the liquid that brings the soup together. Vegetable stock is the traditional choice, providing a neutral background that allows the flavors of the tomatoes to shine, though chicken stock can be used for a more robust flavor.

• Salt and Pepper (to taste): These basic seasonings are essential for balancing and highlighting the flavors of the soup. Adjust to taste, but don’t skimp on them – they help to bring out the sweetness in the tomatoes and round out the overall flavor.

• Cream or Crème Fraîche (optional, for serving): While optional, a swirl of cream or a dollop of crème fraîche adds richness and smoothness to the soup. It also contributes a luxurious texture that contrasts beautifully with the tangy roasted tomatoes.

Equipment Needed

When preparing Mary Berry’s Roasted Tomato Soup, having the right equipment on hand makes the cooking process easier and ensures your soup comes out just right. Here’s what you’ll need:

• Baking Tray: To roast the tomatoes, onions, and garlic, you’ll need a large, sturdy baking tray. The tray allows the vegetables to cook evenly in the oven, ensuring they get nicely caramelized and charred in places, which intensifies the flavors.

• Sharp Knife: A sharp chef’s knife is essential for chopping the onions, garlic, and herbs, as well as cutting the tomatoes in half. A dull knife can make this process more difficult and unsafe, so it’s worth having a well-maintained one.

• Large Pot or Dutch Oven: After roasting the vegetables, you’ll need a large pot to cook the soup. A heavy-bottomed Dutch oven is perfect because it holds heat well, preventing the soup from burning as you simmer it with stock.

• Blender or Immersion Blender: To achieve a smooth and velvety texture, an immersion blender or a standard blender is necessary. If you’re using a standard blender, be sure to let the soup cool slightly before blending in batches to avoid any accidents with hot liquids.

• Wooden Spoon or Stirring Spoon: A wooden spoon is useful for stirring the soup as it simmers, ensuring everything is well combined and preventing any burning at the bottom of the pot.

• Roasting Pan or Sheet: You’ll need this to spread your vegetables out in a single layer when roasting. A roasting pan allows for even exposure to heat, which is essential for getting those nice caramelized edges on your tomatoes and onions.

• Ladle: For serving the soup, a ladle is helpful for portioning it into bowls, keeping the mess to a minimum.

How To Make Mary Berry’s Roasted Tomato Soup

Making Mary Berry’s Roasted Tomato Soup is a straightforward but rewarding process. Here’s how to do it step by step:

1. Preheat the Oven: Start by preheating your oven to 200°C (180°C fan)/400°F. This temperature is ideal for roasting the vegetables and allowing them to caramelize without burning.

2. Prepare the Vegetables: Slice the tomatoes in half and place them on the roasting tray, cut-side up. Peel and quarter the onions and add them to the tray, along with the unpeeled garlic cloves. Drizzle the vegetables with olive oil, then season with salt, pepper, and your chosen herbs (e.g., thyme or basil). Toss everything gently to ensure the oil and seasonings coat the vegetables evenly.

3. Roast the Vegetables: Place the tray in the preheated oven and roast for about 35-40 minutes, or until the tomatoes are softened and lightly charred, and the onions are golden and caramelized. You’ll notice a sweet, roasted aroma as the vegetables cook, which is a sign they’re reaching their perfect state.

4. Blend the Soup: Once the vegetables have finished roasting, remove them from the oven and let them cool for a few minutes. Peel the garlic cloves, then transfer all the roasted vegetables (including the garlic) into a large pot. Add your stock and balsamic vinegar to the pot and stir everything together. Use an immersion blender to purée the soup until it’s completely smooth. If using a regular blender, allow the mixture to cool slightly before blending in batches.

5. Simmer and Adjust Seasoning: Bring the blended soup to a gentle simmer over medium heat, stirring occasionally. Taste the soup and adjust the seasoning with more salt, pepper, or balsamic vinegar if necessary. If the soup is too thick, you can add more stock or water to reach your desired consistency.

6. Serve: Ladle the soup into bowls and serve hot. If desired, add a swirl of cream or a spoonful of crème fraîche for extra richness. Garnish with fresh herbs or croutons for a bit of crunch.

Expert Tips

To elevate your Mary Berry’s Roasted Tomato Soup to perfection, here are some expert tips:

• Use the Ripest Tomatoes: The flavor of the soup depends largely on the tomatoes. Opt for the ripest tomatoes you can find, as they are sweeter and more flavorful, creating a better base for the soup.

• Roast the Vegetables for Longer: If you want an even richer flavor, consider roasting the vegetables for a little longer, allowing them to become even more caramelized. This will bring out a deeper, more intense sweetness.

• Herb Variations: While thyme and basil are classic, don’t be afraid to experiment with other herbs. A little rosemary or oregano can add a more earthy depth, or a handful of fresh parsley at the end can give a fresh pop of color and flavor.

• Balance the Acidity: Roasting the tomatoes brings out their natural sweetness, but some tomatoes can still be a bit acidic. If the soup tastes too tangy, balance it with a pinch of sugar or a dollop of honey. Conversely, if it’s too sweet, add a touch more balsamic vinegar for some acidity.

• Frozen Tomatoes: If you have surplus tomatoes during the summer, you can freeze them and use them for this soup later. Just roast them straight from the freezer, though you may need to cook them for a little longer.

• Serve with Bread: For a heartier meal, serve the soup with a slice of toasted sourdough or a warm baguette. The crispy texture pairs wonderfully with the smooth soup.

Mary Berry’s Roasted Tomato Soup is a simple yet extraordinary dish that showcases the brilliance of roasted vegetables. With minimal ingredients, it’s a celebration of flavor, turning humble tomatoes into something wonderfully comforting and rich.

Whether you’re enjoying it on a chilly evening or as a starter for a dinner party, this soup is sure to impress with its deep, sweet flavor and silky texture. With just a few expert tips, you can elevate this dish to new heights and make it your own. This recipe not only honors Mary Berry’s expertise but also invites you to enjoy the warmth and simplicity of homemade goodness.

Easy Recipe Variations For Mary Berry’s Roasted Tomato Soup

Mary Berry’s roasted tomato soup is a classic comfort food that offers a rich, velvety base with deep, savory flavors. While the traditional recipe is already delicious, there are countless ways to give this soup a personal twist. Here are some easy variations to consider:

1. Herb Infusions: Fresh herbs can significantly elevate the flavor profile of your soup. Try adding a handful of basil, thyme, or rosemary to the roasting tomatoes for an aromatic depth. Alternatively, stir in some chopped fresh parsley or dill just before serving for an extra burst of brightness. A sprig of fresh basil on top of a bowl of tomato soup adds not only color but a fragrant lift that’s utterly delightful.

2. Spicy Roasted Tomato Soup: If you’re a fan of heat, you can easily transform this soup into something with a bit more fire. Add a sliced chili pepper, such as a red bird’s-eye chili, to the tomatoes as they roast for a spicy kick. Alternatively, sprinkle in some red pepper flakes or a dash of smoked paprika while blending the soup to enhance its heat and depth.

3. Creamy Variations: For a richer, more indulgent version, incorporate cream or coconut milk into the finished soup. A swirl of heavy cream gives the soup a luscious texture, while coconut milk adds a slightly sweet, exotic twist. You could also opt for a plant-based version by using cashew cream for a dairy-free, creamy effect. Another interesting variation is to blend in some mascarpone cheese to achieve a thick, creamy, and slightly tangy texture.

4. Roasted Garlic Tomato Soup: Garlic lovers can enjoy this variation by roasting whole garlic cloves alongside the tomatoes. The roasting process sweetens the garlic, creating a mellow yet rich flavor that melds beautifully with the acidity of the tomatoes. Once blended, the garlic becomes smooth and subtle, enriching the overall flavor of the soup.

5. Smoky Roasted Tomato Soup: For a deeper, smokier flavor, add a few slices of smoked paprika or even toss in a few smoked tomatoes. This variation mimics the flavors of fire-roasted tomatoes, giving the soup an irresistible depth. A small amount of chipotle pepper (in adobo sauce) also brings a smoky heat, elevating the taste and adding a little complexity.

6. Vegetable-Filled Tomato Soup: For a more substantial meal, consider adding other roasted vegetables to your soup. Roasting carrots, bell peppers, or even zucchini alongside the tomatoes will introduce new textures and flavors, making your soup heartier while still keeping it light and fresh. A puree of roasted veggies will create a wonderfully smooth consistency that pairs well with a touch of cream or cheese.

7. Grilled Cheese and Tomato Soup Combo: While not exactly a variation of the soup itself, pairing Mary Berry’s roasted tomato soup with a grilled cheese sandwich is a beloved classic. To elevate the sandwich, consider adding ingredients like caramelized onions, avocado, or even a sprinkle of balsamic vinegar on the bread before grilling. This combination is sure to please both children and adults alike.

Best Practices To Store Leftovers

Storing leftovers properly ensures that the roasted tomato soup maintains its vibrant flavor and texture. Here are some best practices for storing and reheating:

1. Cool the Soup Before Storing: To prevent condensation and maintain the texture of the soup, allow it to cool down to room temperature before transferring it to storage containers. Hot soup can lead to a build-up of moisture inside the container, making the soup watery when reheated.

2. Use Airtight Containers: Once cooled, store the soup in airtight containers to preserve its freshness. Glass jars or plastic containers with tight-fitting lids work best. Be sure to leave a small gap at the top to allow for any expansion when freezing.

3. Freezing for Long-Term Storage: If you plan to keep your roasted tomato soup for more than a few days, freezing is an excellent option. Divide the soup into portion-sized containers, leaving room at the top for expansion. Frozen soup can last up to three months. When you’re ready to eat it, simply defrost it in the refrigerator overnight and reheat gently on the stovetop.

4. Refrigerating Leftovers: For short-term storage (up to 4-5 days), keep the soup in the fridge. It’s a good idea to place it in smaller portions so that you can reheat just what you need without repeatedly warming and cooling the entire batch, which can affect the quality.

5. Reheating Tips: To reheat leftover soup, do so gently over low to medium heat to avoid curdling any dairy added during preparation. Stir the soup occasionally to ensure even heating. If the soup has thickened too much during storage, you can thin it out with a little bit of water or broth to get back to your desired consistency.

6. Avoid Reheating Multiple Times: For optimal taste and safety, it’s best to reheat the soup only once. Repeated heating can alter the flavor and texture, making it less appetizing.

What Goes Well With Roasted Tomato Soup

Roasted tomato soup is a versatile dish that pairs wonderfully with a variety of sides and accompaniments, making it perfect for a cozy lunch or dinner. Here are some classic and creative ideas to complement your soup:

1. Grilled Cheese Sandwich: The quintessential pairing for tomato soup, the crunchy, buttery exterior and gooey, melty cheese perfectly contrast with the smooth, tangy soup. You can get creative by using different cheeses like cheddar, Gruyère, or mozzarella for a unique twist. Adding extras like caramelized onions, bacon, or fresh herbs inside the sandwich will elevate the experience.

2. Crusty Bread or Focaccia: A thick slice of rustic, crusty bread is ideal for dipping into your roasted tomato soup. Focaccia with rosemary and sea salt or a sourdough loaf will soak up the soup beautifully, creating the perfect bite. You can also serve warm breadsticks or baguette slices on the side for a more formal presentation.

3. Salads: A light salad adds freshness to balance the rich and hearty soup. Consider a simple green salad with arugula, spinach, and a light vinaigrette, or a Mediterranean-style salad with tomatoes, cucumber, olives, and feta cheese. The tanginess of the salad dressing pairs nicely with the sweet acidity of the tomato soup.

4. Roasted Vegetables: For a more filling meal, pair the soup with roasted vegetables such as carrots, zucchini, or Brussels sprouts. These add texture and flavor, and their caramelized edges bring out the savory richness of the soup.

5. Cheese and Charcuterie Board: A cheese and charcuterie board offers a more sophisticated pairing. Opt for soft cheeses like goat cheese or brie and pair them with prosciutto, salami, or pâté. Add a bit of fruit like grapes or figs to balance out the flavors and create a gourmet experience.

6. Pasta: For a heartier option, a side of pasta like penne or spaghetti can complement the soup perfectly. You could even toss the pasta in a bit of olive oil, garlic, and Parmesan to add a bit more depth before serving it alongside your soup.

Conclusion

Mary Berry’s roasted tomato soup is a timeless, comforting dish with layers of rich, tangy flavors, making it a delightful option for any season. By experimenting with easy recipe variations, you can tailor the soup to suit your personal taste or dietary preferences.

Storing leftovers correctly ensures that you can savor the soup for days to come without losing its fresh, vibrant flavor. And when paired with the right accompaniments, like a perfectly grilled cheese sandwich or a fresh salad, the soup can become a satisfying and complete meal. Whether you stick to the classic recipe or get creative with your own variations, roasted tomato soup is sure to remain a beloved staple in your kitchen.

FAQs

What Ingredients Do I Need For Mary Berry’s Roasted Tomato Soup?

For Mary Berry’s roasted tomato soup, you’ll need tomatoes, onions, garlic, olive oil, vegetable stock, fresh basil, and seasoning like salt and pepper. Optional ingredients include sugar and a splash of balsamic vinegar to enhance the flavor.

How Do I Roast The Tomatoes For Mary Berry’s Soup?

To roast the tomatoes, cut them in half and place them on a baking tray. Drizzle them with olive oil and season with salt, pepper, and optional herbs like thyme or oregano. Roast in the oven at 200°C (400°F) for 25-30 minutes until soft and slightly caramelized.

Can I Use Canned Tomatoes Instead Of Fresh Ones For The Roasted Tomato Soup?

Yes, you can use canned tomatoes as a substitute for fresh ones. While fresh tomatoes offer a more vibrant flavor, canned tomatoes still produce a rich, flavorful soup. Use two 400g cans of chopped tomatoes if opting for canned.

How Do I Make The Soup Smoother If I Don’t Have A Blender?

If you don’t have a blender, you can use a hand whisk or a potato masher to break down the tomatoes and create a smoother texture. Alternatively, you could use a food processor to purée the soup in batches.

Can I Make Mary Berry’s Roasted Tomato Soup In Advance?

Yes, Mary Berry’s roasted tomato soup can be made in advance. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will often improve after sitting for a day or two.

How Do I Make The Soup Creamier?

To make the soup creamier, you can add a splash of double cream or whole milk after blending. For a dairy-free option, use coconut cream or a plant-based milk like almond or oat milk for a rich texture.

Can I Freeze Mary Berry’s Roasted Tomato Soup?

Yes, you can freeze the soup. Let it cool completely, then transfer it to an airtight container or freezer bag.

It can be frozen for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and heat it gently on the stovetop.

What Can I Serve With Mary Berry’s Roasted Tomato Soup?

Mary Berry’s roasted tomato soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a dollop of crème fraîche. You can also add some fresh basil or a sprinkle of parmesan cheese for extra flavor.

What Type Of Tomatoes Work Best For Mary Berry’s Roasted Tomato Soup?

Roma (plum) tomatoes or vine-ripened tomatoes work best for roasting. These types have a lower moisture content, which makes them ideal for roasting, giving the soup a deeper and more concentrated flavor.

How Long Does Mary Berry’s Roasted Tomato Soup Take To Make?

Mary Berry’s roasted tomato soup takes about 1 hour to prepare. This includes around 30 minutes of roasting the tomatoes, plus an additional 20-30 minutes of simmering and blending the soup for a smooth texture.