Name: Mary Berry 10 Minute Tomato Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 3 × 400g tinned chopped tomatoes; 6 sun-dried tomatoes in oil; 2 cloves garlic, crushed; 500ml chicken or vegetable stock; 150ml full-fat milk; 150ml double cream; 1 tablespoon caster sugar; Salt and freshly ground black pepper; 1 tablespoon oil from the sun-dried tomatoes jar

This quick, classic recipe is a go-to for busy days. It uses tinned tomatoes and basic pantry staples to deliver a comforting bowl in just a few minutes. The result is a smooth, warming soup that tastes far more indulgent than the time it takes.

mary berry has shared several soup recipes over the years, and this version is ideal for families who need a fast, tasty meal. With simple steps, you can enjoy a rich, tangy tomato soup without lengthy prep or fuss.

The charm of this dish lies in its simplicity. Few ingredients, minimal effort and bright flavour make this recipe one of the most popular choices for quick food at home. Try it when you want a reliable, speedy lunch.

Key Takeaways

Ready in minutes using tinned tomatoes and storecupboard staples.
A classic, comforting soup that suits busy households.
Simple method delivers rich flavour without long cooking times.
Great as a quick lunch or light supper with crusty bread.
Popular because it is easy, reliable and delicious.

Why Mary Berry 10 Minute Tomato Soup is a Kitchen Essential

This recipe is perfect for busy households that need a quick, reliable meal. It uses storecupboard staples so you save time and still serve something hearty. Many families keep the basic ingredients to hand for exactly this reason.

No chopping onions or skinning fresh tomatoes means the dish really is ready in minutes. The soup quick method frees you from long prep while keeping excellent flavour. mary berry’s version is a favourite family recipe because it marries speed with comfort.

Ready fast using tinned goods and simple ingredients.
Nourishing and satisfying for colder months — people love it.
Flavour is boosted by pantry staples, not fuss.
Keep essentials in the cupboard and you can whip up this tomato soup in minutes.

Essential Ingredients for Your Cupboard

A well-stocked cupboard saves time and lifts the taste of every quick recipe. Keep a few quality tins and easy flavour boosters to hand and you can make a creamy, balanced soup without fuss.

The Role of Tinned Tomatoes

Tinned chopped tomatoes are central here. Use three 400g tins: they are peeled and preserved at peak ripeness. That gives intense flavour and cuts cooking time compared with fresh tomatoes on the heat.

Flavour Enhancers

To build depth, add six sun-dried tomatoes in oil and two crushed garlic cloves. Stir in one tablespoon of caster sugar to tame acidity.

500ml chicken or vegetable stock gives body.
150ml full-fat milk plus 150ml double cream create a rich texture.
Season with salt and freshly ground black pepper and consider one tablespoon oil from the sun-dried jar for extra richness.

Ingredient	Quantity	Purpose
Chopped tomatoes (tinned)	3 × 400g	Base flavour; quick and tender when cooked
Sun-dried tomatoes (in oil)	6 pieces	Deep, concentrated flavour
Garlic	2 cloves, crushed	Aromatic backbone
Stock	500ml	Adds savoury depth (chicken or vegetable)
Milk & Cream	150ml milk, 150ml double cream	Creates silky texture

Simple Steps to Prepare the Perfect Soup

Follow these clear, quick steps to make the classic mary berry tomato recipe with no fuss. The method keeps flavours bright while you work fast on the hob.

Blending and Finishing Touches

Heat a large saucepan over medium heat and add one tablespoon of oil from the sun-dried tomatoes jar.

Add the two crushed garlic cloves and stir for about a minute until fragrant and just golden. Pour in the tinned tomatoes, stock and the tablespoon of sugar, then bring to the boil.

Cover, reduce the heat and simmer for 10 minutes. Take the pan off the heat and, using a hand blender, blitz the soup straight in the pan until smooth.

Stir in 150ml milk and 150ml cream, then season with salt and freshly ground black pepper.
Warm gently on the hob to combine — avoid boiling once the milk cream is added.
Serve piping hot with three to four teaspoons of pesto swirled on top for extra flavour.

Tip: Pair this soup with a cheese toastie for a cosy meal at home — the contrast of creamy soup and melted toast is unbeatable.

Conclusion

Quick midweek cooking need not mean sacrificing flavour or comfort. This mary berry recipe shows a rich tomato soup comes together in just a few minutes using pantry staples.

Keep tinned tomatoes and stock to hand and you’ll always have a reliable option for family meals. The basil pesto topping lifts the dish and adds a fresh finish.

This simple berry tomato soup sits well in any rotation of easy recipes and hearty food. Enjoy making the dish, tweak it to taste, and share it with those at your table.

FAQ

What makes this quick tomato soup recipe so fast?

The method uses pre-prepared ingredients such as tinned tomatoes and sun-dried tomatoes, plus a short simmer and a quick blitz in a blender. Minimal chopping and a single pan keep hands-on time to under ten minutes, ideal for busy evenings.

Can I use fresh tomatoes instead of tinned?

Yes. Ripe tomatoes work well but will need peeling and a little longer cooking to break down. Tinned tomatoes give consistent flavour and body, which keeps cooking time short and the texture smooth.

Do I need cream or milk for the best finish?

A splash of milk or a spoonful of cream softens acidity and gives a luscious finish. For a lighter version, use milk or a plant-based alternative; for richer taste, stir in a little double cream at the end.

What does sun-dried tomato add to the soup?

Sun-dried tomatoes add concentrated sweetness and umami, boosting depth of flavour without long simmering. They’re especially useful when fresh tomatoes lack ripeness.

How should I season the soup to suit a family palate?

Start with salt and freshly ground black pepper, then taste. A pinch of sugar balances acidity, and a spoonful of pesto or chopped basil adds fresh herb notes. Adjust gradually to avoid over-seasoning.

Is it possible to make this soup dairy-free?

Absolutely. Replace milk or cream with unsweetened oat or almond milk, and use olive oil instead of butter. The sun-dried tomatoes and stock keep the soup rich enough without dairy.

Can I add protein like chicken or beans?

Yes. Shredded cooked chicken can be folded in for extra substance, or add drained cannellini beans before blending for a creamier, protein-rich texture. Reheat gently to avoid overcooking.

How long will leftovers keep in the fridge?

Stored in an airtight container, the soup keeps for up to three days. Reheat gently on the hob, stirring in a splash of milk or stock if it has thickened.

Can I freeze this soup?

You can. Cool completely, portion into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge and warm through slowly to preserve flavour and texture.

What equipment do I need to achieve a silky texture?

A blender or immersion blender yields the silkiest result. A good pan for sautéing onions and sun-dried tomatoes, plus a wooden spoon and measuring spoons, are all you need in the cupboard.

Mary Berry 10 Minute Tomato Soup

This quick, classic recipe is a go-to for busy days. It uses tinned tomatoes and basic pantry staples to deliver a comforting bowl in just a few minutes.

Servings: 4

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Category: Soup

Cuisine: British

Ingredients

3 × 400g tinned chopped tomatoes
6 sun-dried tomatoes in oil
2 cloves garlic, crushed
500ml chicken or vegetable stock
150ml full-fat milk
150ml double cream
1 tablespoon caster sugar
Salt and freshly ground black pepper
1 tablespoon oil from the sun-dried tomatoes jar

Method

Heat a large saucepan over medium heat and add one tablespoon of oil from the sun-dried tomatoes jar.
Add the two crushed garlic cloves and stir for about a minute until fragrant and just golden.
Pour in the tinned tomatoes, stock, and the tablespoon of sugar, then bring to the boil.
Cover, reduce the heat, and simmer for 10 minutes.
Take the pan off the heat and, using a hand blender, blitz the soup straight in the pan until smooth.
Stir in 150ml milk and 150ml cream, then season with salt and freshly ground black pepper.
Warm gently on the hob to combine, avoiding boiling once the milk and cream are added.
Serve piping hot with three to four teaspoons of pesto swirled on top for extra flavour.