Mary Berry reveals sugar as key ingredient for tomato soup

Tomato soup is a super popular dish in the UK, most commonly eaten for lunch or dinner during the winter months.

It is rich in vitamins when homemade and can be paired with croutons or hot slices of buttery toast.

Mary Berry shared her tomato soup recipe with BBC Good Food and it is ready in just four easy steps.

The description of the recipe reads: “Mary Berry’s tomato soup is quick, easy and delicious.

“In fact, it is one of her family’s favourite recipes, as she always has the ingredients in the cupboard. With no onions to chop or tomatoes to skin, it really is ready in 10 minutes.”

READ MORE: Five home appliances ‘draining your wallet’ this winter – how to save money


Six sun-dried tomatoes in oil

Two garlic cloves, crushed

Three x 400g tin chopped tomatoes

500ml chicken or vegetable stock

One tbsp caster sugar

150ml full-fat milk

150ml double cream

Salt and freshly ground pepper

3 tsp pesto, to serve


Start by setting a large, deep pan on medium heat before adding in one tablespoon of oil from the sun-dried tomatoes. Add in the garlic and fry for a few seconds, until they start to change colour.

Next, add in the sun-dried and tinned tomatoes, stock and sugar, and bring to the boil, stirring consistently.

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At this step, make sure to season with the salt and ground pepper before covering the pan with a lid, reducing the heat and simmering for just 10 minutes.

After 10 minutes, remove the pan from the heat and using a hand blender, blend the soup in the pan until smooth.

Slowly stir in the milk and cream, seasoning a little more with salt and black pepper to taste before heating again on the hob.

Mary recommended serving the soup with some pesto swirled on the top of each bowl or topping with croutons.

If covered and chilled in the fridge, this dish can be made up to three days ahead, perfect for those busy winter days.

The recipe added: “Without the milk and cream, and if in a freezer-proof bag or container, this dish freezes very well.

“Defrost and reheat until piping hot, then stir in the milk and cream before serving. The sugar brings out the flavour of the tomatoes and helps balance their acidity – sometimes they can be a little bitter. The basil pesto adds a lovely flavour, but this soup is still very good without it.”

This recipe serves between six and eight people so it is also perfect for large families or if you have any guests over.

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