You’ve Been Making Tomato Soup Wrong—Gordon Ramsay Shows You How It’s Done

Gordon Ramsay’s Roasted Tomato Soup showcases roasted Roma tomatoes, fragrant garlic, and sweet red onions, all combined with high-quality extra virgin olive oil. Begin by roasting the vegetables at 400°F for 20-25 minutes until caramelized, then blend them with broth for a velvety texture. You can enrich the flavor with a dash of balsamic vinegar and spices like cayenne pepper. For serving, consider pairing it with artisanal bread and a sprinkle of aged Parmigiano-Reggiano. This soup’s rich taste can elevate any meal, and if you delve further, you’ll uncover additional tips and improvements.

Key Ingredients for the Soup

To create a rich roasted tomato bisque, start with essential ingredients. The star of the dish is fresh roasted tomatoes, preferably Roma or vine-ripened varieties, known for their intense flavor. Next, select sweet red onion and aromatic garlic cloves; these will caramelize splendidly in the oven. Incorporate high-quality extra virgin olive oil, which aids in the roasting process and enhances the soup’s silky texture. Don’t forget to season with sea salt and freshly cracked black pepper to amplify the flavors. As you embrace your culinary creativity, remember these simple yet vital components form a comforting foundation, transforming everyday ingredients into a nourishing bowl of bliss.

Stovetop Cooking Techniques

After gathering your essential components, it’s time to transform them on the stovetop. Begin by heating a generous amount of extra virgin olive oil to coat your skillet over high heat. Searing the Roma tomatoes, yellow onions, and garlic cloves in this flavorful oil enhances their natural essences, creating a rich foundation for your tomato bisque recipe. To elevate the flavor profile, add a pinch of granulated sugar for sweetness and a dash of cayenne pepper for warmth. As you sauté, remember to incorporate a splash of aged balsamic vinegar; it introduces a zesty acidity that perfectly balances the dish. Once everything is tender, use an immersion blender to achieve a velvety consistency. Finally, stir in heavy cream for that indulgent finish in Gordon Ramsay’s roasted tomato bisque.

Oven Roasting Steps

To kick off the oven roasting journey, set your oven temperature to 400°F. Take a baking tray and lay out your tomatoes, onions, and garlic. This crucial step enhances the deep flavors in your roasted tomato soup. Roast these vegetables for 20-25 minutes until they achieve a beautiful caramelization. At the halfway point, pour in vegetable or chicken broth, ensuring it comes up to the midpoint of the tomatoes. This significantly elevates the flavor foundation.

Here’s a concise overview of the procedure:

Once roasting is complete, simmer all the ingredients briefly before blending. For a luxurious touch, mix in some heavy cream. Dive into your culinary adventure inspired by Gordon Ramsay!

Final Touches and Blending

With the roasting finished, it’s time to blend the ingredients into a smooth, comforting tomato soup. Use an immersion blender for a velvety texture, making sure to scrape the caramelized bits from the skillet for added richness. If you desire a chunkier consistency, a potato masher will do the trick. Combine the roasted heirloom tomatoes, garlic cloves, and cayenne pepper with chicken broth, then add a splash of balsamic vinegar to enhance the flavors. For a delightful twist, consider adding some toasted pine nuts for a nutty finish. Once blended, top your creation with a drizzle of Classico sundried tomato pesto, elevating its rich flavor profile. Enjoy the joy of crafting this heartwarming dish that comforts the soul.

Serving Suggestions

Roasted tomato soup shines when paired with artisanal bread or a vibrant side salad, creating a fulfilling meal. To elevate your dining experience, consider adding a spoonful of Classico sundried tomato pesto on top for an extra layer of flavor. For a richer taste, sprinkle aged Parmigiano-Reggiano cheese over the soup. You can customize your creamy tomato soup by tweaking the spices and thickness, using an immersion blender for a velvety texture or a potato masher for a chunky finish. If you’re feeling bold, sprinkle in some lightly toasted pine nuts for a delightful crunch.

Benefits of Cayenne Pepper

Cayenne pepper adds a spicy twist to your culinary creations while enriching their overall flavor. With a heat level ranging from 30,000 to 50,000 Scoville heat units, it provides a burst of flavor without overpowering your palate. This adaptable seasoning pairs beautifully with a comforting bowl of Campbell’s roasted tomato soup, balancing its sweet and tangy notes. When preparing your dish, incorporate pine nuts, onion, and garlic, then use a wooden spoon to mash them as the tomatoes soften. Allow the vegetable stock to simmer at a medium temperature, letting the cayenne pepper craft a distinctive taste sensation. By amplifying flavors and adding complexity, cayenne pepper elevates everyday recipes into exciting culinary journeys that delight your senses and warm your heart. Discover the joy of vibrant flavors!

Making the Pesto Drizzle

A vibrant pesto drizzle can elevate your roasted tomato bisque into a culinary delight. Begin by toasting pine nuts in a skillet; this enhances the dish with a rich, nutty flavor and satisfying crunch. Celebrity chef Gordon Ramsay incorporates sun-dried tomatoes to amplify the sweetness of the pesto. Use a mortar and pestle to crush these tomatoes, releasing their deep essence, then mix them with extra virgin olive oil, black pepper, and Parmigiano-Reggiano for a savory, aromatic blend. This creamy pesto not only enhances the bisque’s flavor but also introduces an inviting texture. Drizzle the pesto over the finished tomato bisque, allowing it to intermingle with the tomatoes, creating a stunning presentation that makes the dish unforgettable. Enjoy!

Creamy Roasted Tomato Soup Recipe

3.9 from 51 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

The sumptuous comfort of a soup that marries simplicity with sophistication; this inspired twist on a classic Gordon Ramsay’s tomato soup exudes the confluence of deep, roasted flavors and creamy indulgence.

Cook Mode

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Ingredients

• 10 Med-Size Vine Ripe tomatoes

• 2 cups Vegetable or chicken stock

• 6 oz Cream (optional)

• 1 red onion, finely sliced

• 2 cloves Garlic, finely sliced

• 1 tsp. Olive oil

• Salt and pepper, to taste

• 2 tsp. cayenne pepper

• 1 tsp. Sugar to intensify the sweetness

• 1 tsp. Aged balsamic vinegar

• Fresh basil leaves (for garnish, optional)

• For the Sun-Dried Tomato Pesto:

• 6 oz Sun-dried tomatoes in oil

• 2 oz Pine nuts

• 2 oz Parmesan cheese, grated

• 1 tsp. Extra virgin olive oil

• Salt (optional) Parmesan may be enough

• For the Welsh Rarebit:

• 50 grams butter

• 3 tablespoons flour

• 2 oz Stout beer (to taste)

• 1 tsp. Dijon mustard

• 1 tsp. Worcestershire sauce (to taste)

• 8 oz Grated mature white Cheddar cheese

• Rustic country bread

Directions

• For Roasted Tomatoes
• Preheat your oven to 180°C (356°F).
• Prepare vine tomatoes by slicing them in half and placing them in a roasting tray.
• Add sliced red onion and garlic to the tray.
• Drizzle with olive oil and season with salt, pepper, cayenne, and sugar. Splash a bit of aged balsamic vinegar on top.
• Roast in the oven for 20-25 minutes until the tomatoes are soft and caramelized.
• For the Pesto:
• In a dry pan, toast pine nuts until fragrant.
• In a pestle and mortar, combine sun-dried tomatoes, toasted pine nuts, grated Parmesan cheese, and extra virgin olive oil to form a pesto.
• To Finish the Soup:
• Remove tomatoes from the oven and pour vegetable or chicken stock over them, just enough to come halfway up the tomatoes.
• Break up tomatoes with a spoon and simmer for 3-4 minutes.
• Add cream if a creamier texture is desired.
• Use a stick blender to blend the soup until smooth.
• For the Welsh Rarebit:
• Make a roux with butter and flour.
• Add stout beer gradually, stirring to a smooth consistency.
• Mix in Dijon mustard, a dash of Worcestershire sauce, and grated cheese until melted and combined.
• Toast both sides of a slice of rustic bread.
• Spread the cheesy mixture over the toast and place under the grill until bubbly and browned.
• To Serve:
• Pour the soup into bowls, drizzle with the sun-dried tomato pesto, and garnish with fresh basil leaves if desired.
• Serve the soup alongside slices of Welsh rarebit.

Recipe Video

Notes

• Adapted from Gordon Ramsay’s Ultimate Cookery Course TV Show.

FAQs

Why do you put baking soda in tomato soup?

Adding baking soda to tomato soup can neutralize the tomatoes’ acidity. Tomatoes are naturally acidic, which can cause discomfort or acid reflux for people with sensitive stomachs. A small amount of baking soda can help to balance the soup’s pH level, making it less acidic and more palatable. Moreover, the reduced acidity can also allow other flavors to shine through rather than being overpowered by the tomatoes’ sharpness.

Do I need to peel tomatoes for soup?

Peeling tomatoes for soup is not necessary, but it is often recommended for texture and presentation. Tomato skins can become tough and may separate from the flesh during cooking, resulting in an unpleasant texture in the finished soup. If you want a smoother soup, it’s best to peel the tomatoes. However, if you plan to blend the soup and don’t mind a more rustic texture, you can leave the skins on.

What’s the difference between creamy tomato soup and tomato soup?

The main difference between creamy tomato soup and tomato soup is its texture and richness. Creamy tomato soup typically includes cream, milk, or a dairy substitute, which gives it a smooth, rich, and velvety texture. Due to the addition of dairy, it often has a milder and richer flavor profile.