Gordon Ramsay’s Roasted Tomato Soup Recipe
Introduction
This roasted tomato soup, inspired by Gordon Ramsay, offers a rich and comforting flavor with beautifully caramelized tomatoes and a creamy finish. It’s an easy yet impressive dish perfect for cozy evenings or a simple lunch.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: On a baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and season with salt and pepper.
- Step 3: Roast everything in the oven for about 30-35 minutes until the tomatoes are caramelized and juicy.
- Step 4: Take the tray out of the oven and let it cool for a few minutes. Then, transfer everything into a blender (or use an immersion blender in the pot).
- Step 5: Add the broth and blend until smooth. You may need to do this in batches!
- Step 6: Return the blended soup to the pot, stir in the cream, and let it simmer for about 5 minutes. Taste and adjust seasoning if necessary.
- Step 7: Serve hot, garnished with fresh basil leaves if you like. Enjoy your delicious homemade soup!
Tips & Variations
- Use ripe, flavorful tomatoes for the best taste; Roma tomatoes work especially well.
- For a vegan version, substitute the heavy cream with coconut cream or cashew cream and use vegetable broth.
- Adding a pinch of smoked paprika or chili flakes can give the soup a subtle smoky or spicy kick.
- Serve with crusty bread or grilled cheese for a classic comforting meal.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
While fresh tomatoes provide the best flavor and texture for roasting, canned whole or diced tomatoes can be used in a pinch. Skip the roasting step and simmer the canned tomatoes with the other ingredients before blending.
What if I don’t have an immersion blender?
You can use a regular blender to puree the soup in batches. Just be careful when blending hot liquids—allow the soup to cool slightly and blend with the lid slightly ajar to let steam escape.
PrintGordon Ramsay’s Roasted Tomato Soup Recipe
Gordon Ramsay’s Roasted Tomato Soup is a rich and flavorful dish made by roasting ripe tomatoes, onions, and garlic, then blending them into a smooth, creamy soup enhanced with vegetable or chicken broth and heavy cream. This comforting soup is perfect for a cozy meal and garnished with fresh basil for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: British
Ingredients
Vegetables
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
Other Ingredients
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables, ensuring they cook evenly and develop rich flavors.
- Prepare vegetables for roasting: On a baking sheet, arrange the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle everything with olive oil and season generously with salt and pepper for enhanced taste.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the tomatoes caramelize and release juicy, deep flavors.
- Cool and blend: Remove the tray from the oven and allow the roasted ingredients to cool slightly. Transfer them to a blender or use an immersion blender directly in the pot. Add the broth and blend until smooth, working in batches if needed to achieve a creamy consistency.
- Simmer with cream: Pour the blended soup back into the pot, stir in the heavy cream, and gently simmer for about 5 minutes. Adjust salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Enjoy this comforting, homemade roasted tomato soup!
Notes
- Use fully ripe tomatoes for the sweetest flavor and best roasting results.
- You can substitute vegetable broth for chicken broth to make the soup vegetarian.
- For a lighter version, use half-and-half instead of heavy cream or omit it entirely.
- If you prefer a chunkier texture, blend the soup less thoroughly.
- Leftover soup can be refrigerated for up to 3 days or frozen for 1 month.
Keywords: roasted tomato soup, Gordon Ramsay soup, creamy tomato soup, roasted vegetable soup, homemade tomato soup, easy tomato soup
