If you love Mary Berry’s recipes, you already know how much she loves a secret ingredient.
First came the debatable addition to their spag bol recipe; Then we found out about his trick with the mashed potatoes. She even changes the old lasagna instructions.
But the Cordon Bleu-trained chef can’t add much to a tried-and-true tomato soup recipe, right?
The former Great British Bake-Off co-host’s tomato soup recipe is “one of her favourite family recipes,” its BBC page reads.
And it’s not surprising, because “with no onions to chop or tomatoes to peel, it’s ready in ten minutes!”»
In addition to the same old ingredients (canned tomatoes, broth, garlic and a decadent touch of milk and cream at the end), Mary Berry soup also has sun-dried tomatoes that accentuate the flavor.
She includes six in her oil in the recipe for six to eight people, so it’s not overpowering, but it still has a spicy kick.
As Forks Over Knives Food says, “the drying procedure concentrates the umami herbal qualities of tomatoes. “
This means you get a much more intense flavor with a dehydrated option than with many new features (plus, unless you’re dealing with local seasonal tommies, some chefs propose avoiding supermarket features in your recipes altogether).
Yes, the chef says that, if you want, you can add basil pesto to most of his soup recipe.
“The basil pesto adds a lovely flavour, but this soup is still very good without it,” Mary says.
He also recommends a little sugar when cooking tomatoes, not only in this recipe, but also in general.
She says the element “brings out the flavor of the tomatoes and helps balance their acidity; they can be a little bitter. “
Some Italians like to add a touch of baking powder instead of (or in addition to) sugar to the sourness, but whether or not you want to do that depends on your personal taste.
Speaking of which, I’m going to check out this recipe (you know, for journalistic reasons). . .