'I tried Mary Berry's quick tomato soup recipe and it was a game changer'
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Mary Berry - the queen of baking and cooking - is renowned not only for her mouth-watering desserts but also for her hearty meals. When it comes to whipping up soups that are both straightforward and delectable, no one does it better than this culinary legend. Over her six-decade-long career, she has created a plethora of vegetable soup recipes that have left fans wanting more. One such highly acclaimed dish is her "family favourite" tomato soup recipe, which she describes as "quick, easy and delicious".
Despite the claim that this soup can be prepared in just 10 minutes, it did take slightly longer - but not by much. As someone who isn't particularly fond of tomato soup, I was curious to see if this recipe could change my mind, writes Angela Patrone of the Express.co.uk.
What appealed to me from the get-go was the absence of onions to chop or tomatoes to peel. Mary Berry's tomato soup recipe yields six to eight servings, but I chose to halve the ingredients, resulting in just over three portions. The ingredients for three servings include three sun-dried tomatoes, one crushed garlic clove, a 600g tin of chopped tomatoes, 250ml of chicken or vegetable stock, one and a half teaspoons of caster sugar, 75ml of full-fat milk, 75ml of double cream, salt and black pepper, and two teaspoons of pesto to serve. To begin, I weighed out all the ingredients to speed up the cooking process.
Then, I took a large saucepan, placed it over medium heat, and added one tablespoon of oil from the sun-dried tomatoes. Once the pan was hot, I tossed in the garlic and fried it for a few seconds until it started to change colour. The next step involved adding the sun-dried and tinned tomatoes, stock (I chose chicken) and sugar, stirring constantly as I brought it to a boil.
