Tomato soup will be 'delicious' and ready in 10 minutes with Mary Berry's simple recipe

Whether it's vegetable, leek and potato or tomato, soup is a great winter warmer lunch and dinner option. It's super versatile and you can use up virtually any vegetable you have left in the fridge. Tomato is a classic choice, and with Mary Berry's recipe, it can be on the table in no time.

The recipe notes said: "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 10 minutes." This recipe serves six to eight people, and when covered and chilled in the fridge, the soup can be made up to three days ahead.

Ingredients:

Six sun-dried tomatoes in oil

Two garlic cloves, crushed

Three 400g tins of chopped tomatoes

500ml chicken or vegetable stock

One tablespoon of caster sugar

150ml full-fat milk

150ml double cream

Salt and freshly ground black pepper

Three to four teaspoons of pesto, to serve

Method:

Set a large, deep pan over medium heat and add one tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to change colour.

Add the sun-dried and tinned tomatoes, stock and sugar, then bring it to a boil, stirring constantly.

Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes.

Remove from the heat, and using a hand blender, blend the soup in the pan. Stir in the milk and cream, and season with salt and freshly ground black pepper before heating it through on the hob.

Serve hot with a teaspoon of pesto swirled on the top of each bowl of soup.