Recipe For Tomato Soup Mary Berry
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Mary berry revealed her easy tomato soup recipe the recipe started with six sundried tomatoes fried with some oil and pressed garlic.
Recipe for tomato soup mary berry. Add the tinned and fresh tomatoes the tomato purée stock and sugar and bring to the boil. Bring to the boil and simmer covered with a lid for 25 30 minutes. Tip the sun dried tomatoes and tinned tomatoes add the stock and sugar and bring to the boil stirring all the while.
Set a large deep pan over a medium heat and add 1 tablespoon of oil from the sun dried tomatoes. Sprinkle the flour over the onion stir well then add the stock. Add the garlic and stir fry for a few seconds.
Return the soup to the pan add about 200ml 7fl oz of water to thin the soup down and reheat to serve. Heat the 2 tablespoons of olive oil in a large saucepan over a medium heat add the onions and fry for about 10 minutes stirring occasionally until just softened and lightly golden brown. Add the garlic and stir fry for a few seconds or until it just starts to colour.
Remove the lemongrass stalk add the thai basil then place the soup in a blender or food processor and purée until smooth. Add the garlic and fry for another 15 seconds. Heat the oil and sauté the onion pepper carrot and celery.
Set a large deep pan over a medium heat and add 1 tablespoon of oil from the sun dried tomatoes. Add the garlic the chopped tomatoes then the tomato purée sugar thyme and stock. Preheat your oven to 200c and in a large roasting tray scatter the tomatoes onion and garlic cloves.
Decorate each bowl of soup with fresh thai basil leaves. Cook for 5 minutes. Mary then added in a few cans of chopped tomatoes.
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