Gordon 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
Scale
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
