Embracing the fall season, a delightful dish worth savoring again is tomato soup.
Zesty and filling, it pairs wonderfully with a dollop of cream or complements a toastie, establishing tomato soup as the standout of the season. While a canned version suffices, nothing surpasses a homemade rendition.
Renowned for her culinary expertise, Mary Berry presents her take on this classic, sharing it as one of her preferred recipes, which is notably simple.
Prepared in a mere 10 minutes, this recipe spares you the effort of peeling tomatoes or dicing onions. The soup is ready in under half an hour, making it a convenient midweek meal option, as per a report by the Express.
Derived from her book Mary Berry’s Foolproof Cooking, this recipe caters to six individuals.
Ingredients
Method
Heat one tablespoon of oil from sun-dried tomatoes in a large, deep pan over medium heat. Add garlic and sauté briefly until it lightly browns.
Introduce sun-dried and canned tomatoes, stock, and sugar to the pan. Bring the mixture to a boil while stirring continuously. Season with salt and pepper, cover with a lid, reduce the heat, and simmer for 10 minutes.
Take the pan off the heat and blend the soup using a hand blender. Incorporate milk and cream, season with salt and pepper, and reheat on the stove.
Serve the hot soup with a swirl of 1⁄2 teaspoon of pesto on each bowl.
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