Mary Berry’s Secret Tomato Soup Recipe
If you’re a fan of Mary Berry’s recipes, you know that she loves to use unexpected ingredients. From adding Marmite to her spaghetti Bolognese to using mashed potatoes in her lasagne, she’s always looking for ways to add flavor and depth to her dishes.
And her tomato soup is no exception. While it may seem like a simple recipe, it’s packed with flavor thanks to a few unexpected ingredients.
The Secret Ingredient
So, what’s the secret ingredient in Mary Berry’s tomato soup? Sun-dried tomatoes! The drying process concentrates the tomatoes’ natural umami qualities, giving the soup a rich, tangy flavor. And since you’re using only six sun-dried tomatoes in the recipe, it’s not overpowering.
In addition to sun-dried tomatoes, Mary Berry’s tomato soup also includes a few other unexpected ingredients, such as sugar and basil pesto. The sugar helps to balance the acidity of the tomatoes, and the basil pesto adds a lovely fresh flavor.
Here’s the recipe so you can try it for yourself:
Ingredients:
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 6 sun-dried tomatoes in oil, finely chopped
- 2 x 400g cans chopped tomatoes
- 1 liter chicken or vegetable stock
- 1 tbsp tomato puree
- 1 tsp sugar
- Salt and black pepper to taste
- Basil pesto, to serve (optional)
Instructions:
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the garlic, onion, carrot, and celery and cook for 5 minutes, or until softened.
- Add the sun-dried tomatoes, chopped tomatoes, stock, tomato puree, sugar, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
- Use an immersion blender to blend the soup until smooth. Or, let the soup cool slightly and then transfer it to a blender and blend until smooth.
- Serve the soup hot, topped with basil pesto if desired.
Enjoy!
