Tomato soup recipe
 Mary Berry's tomato soup is quick, easy and delicious. In fact, it is one of her favourite family recipes, as she always have the ingredients in the cupboard. With no onions to chop or tomatoes to skin, it really is ready in ten minutes! 6 sun-dried tomatoes in oil2 garlic cloves, crushed 3 x 400g tin chopped tomatoes500ml/18fl oz chicken or vegetable stock1 tbsp caster sugar150ml/5fl oz full-fat milk150ml/5fl oz double creamsalt and freshly ground black pepper3–4 tsp pesto, to serve 6 sun-dried tomatoes in oil 2 garlic cloves, crushed 3 x 400g tin chopped tomatoes 500ml/18fl oz chicken or vegetable stock 1 tbsp caster sugar 150ml/5fl oz full-fat milk 150ml/5fl oz double cream salt and freshly ground black pepper 3–4 tsp pesto, to serve Method Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour.Add the sun-dried and tinned tomatoes, stock and sugar and bring to the 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 through on the hob.Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour. Set a large, deep pan over a medium heat and add 1 tablespoon of oil from the sun-dried tomatoes. Add the garlic and stir-fry for a few seconds, or until it just starts to colour. Add the sun-dried and tinned tomatoes, stock and sugar and bring to the boil, stirring constantly. Season with salt and freshly ground black pepper, then cover with a lid, reduce the heat and simmer for 10 minutes. Add the sun-dried and tinned tomatoes, stock and sugar and bring to the 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 through on the hob. 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 through on the hob. Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Serve hot with ½ teaspoon pesto swirled on the top of each bowl of soup. Recipe tips If covered and chilled in the fridge, this dish can be made up to 3 days ahead. Without the milk and cream, and if in a freezer proof bag or container, this dish freezes very well. Defrost and reheat until piping hot, then stir in the milk and cream before serving. The sugar brings out the flavour of the tomatoes and helps balance their acidity – sometimes they can be a little bitter. The basil pesto adds a lovely flavour, but this soup is still very good without it.