As the evening draws in sooner and there is a chill in the air, a warm bowl of soup can feel utterly satisfying.
What’s more, soup is a fairly easy dish to put together and doesn’t take too long to prepare.
Mary Berry’s tomato soup recipe is quick and easy to make, and is surely going to taste delicious.
Mostly requiring kitchen cupboard staples, this could be a meal you can whip up without having to venture out into the cold to go to the shop.
Better still, leftovers can be chilled in the fridge and stay fresh for up to three days.
Tomato soup
Serves: six to eight people
Ingredients
- Six sun-dried tomatoes in oil
- Two garlic cloves, crushed
- 3 x 400g tin chopped tomatoes
- 500ml chicken or vegetable stock
- One tbsp caster sugar
- 150ml full-fat milk
- 150ml double cream
- Salt and black pepper
- Three to four tsp pesto, to serve
Method
Set a large, deep pan over a medium heat and add one tablespoon of oil from the sun-dried tomatoes. Add the garlic fry for a few seconds.
Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly.
Season with salt and black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.
Remove from the heat and, using a hand blender, blend the soup in the pan. Stir in the milk and cream and season before heating through on the hob.
Serve hot with half a teaspoon of pesto swirled on the top of each bowl of soup.
Mary added: “The basil pesto adds a lovely flavour, but this soup is still very good without it.”
