Make Mary Berry's easy tomato soup recipe in 10 minutes — perfect midweek meal

Make Mary Berry's easy tomato soup recipe in 10 minutes — perfect midweek meal Mary Berry's tomato soup is quick, easy and delicious When it comes to hearty meals that are quick, easy and bursting with flavour, Mary Berry certainly knows how to create the ultimate dish. While the celebrated chef is well-known for her baking, her savoury recipes are equally delicious and effortless to prepare. One such recipe is her 10-minute soup crafted from a few everyday store cupboard ingredients. This soul-warming tomato soup comes together rapidly without demanding hours of preparation. It's perfect for both hectic and leisurely days when you fancy something filling and satisfying without spending too long in the kitchen. Whether paired with crusty bread for a cosy evening meal or savoured alone as a light lunch, this recipe delivers a wonderfully comforting dish. The tomato soup originates from Mary Berry's Foolproof Cooking programme. Commenting on her recipe, BBC Food shared: "Mary Berry's tomato soup is quick, easy and delicious." "In fact, it is one of her favourite family recipes, as she always has the ingredients in the cupboard. With no onions to chop or tomatoes to skin, it really is ready in ten minutes!" Mary Berry's tomato soup recipe What you'll need: - Six sun-dried tomatoes in oil - Two garlic cloves - Three 400g tins of chopped tomatoes - 500ml of chicken or vegetable stock - One tablespoon of caster sugar - 150ml of full-fat milk - 150ml of double cream - Salt to taste - Freshly ground black pepper to taste - Three to four teaspoons of pesto (optional) Method To start, heat a large, deep saucepan over a medium heat and pour in one tablespoon of oil from the jar of sun-dried tomatoes. While the oil warms, finely chop the garlic and add it to the pan. Next, stir-fry the garlic for a few seconds, stirring constantly, until fragrant and just starting to turn a light golden colour. Then add the sun-dried tomatoes and tinned tomatoes to the pan, followed by the stock and sugar. Mix all the ingredients together well, ensuring everything is thoroughly combined. Turn up the heat slightly and bring the mixture to a gentle simmer, stirring frequently as it warms. Once the soup reaches boiling point, season liberally with salt and freshly ground black pepper. Give it all a thorough stir, then place a lid on the pan. Turn the heat down low and allow the soup to simmer gently for around 10 minutes. This gives the tomatoes a chance to break down further and lets the flavours meld together nicely. After 10 minutes, take the pan off the heat and carefully blitz the soup until velvety using a hand blender. Once completely smooth, fold in the milk and cream until fully incorporated. Place the pan back on a low heat and gently reheat the soup, stirring from time to time. Sample the soup and tweak the seasoning with a touch more salt and freshly ground black pepper, as required. Once piping hot and wonderfully creamy, pour the soup into bowls ready for serving. As a final touch, swirl half a teaspoon of pesto across the top of each bowl just before you serve.