When the cold days and long nights draw in, we all get the urge to put on a steaming hot Gordon Ramsay Tomato Soup. Nothing quite like it to warm you to your bones. Roasting the tomatoes first with garlic, onion cayenne pepper helps intensifies their flavors, and the charred edges give a lovely smoke quality to the finished soup; then, the sun-dried tomato pesto at the end is another big hearty flavor booster.

It is easy to pick up a tin or a carton at the supermarket. But making a homemade rich, creamy soup from scratch has never been easier with Gordon Ramsey’s tomato soup recipe. I was surprised not only at how simple it was to make but at how heavenly it tasted, and it didn’t take me all day to do it (nor did I need thousands of ingredients).

Table of Contents

Equipment You Need To Make Roasted Tomato Soup

Small Roasting Pan– Roast the tomatoes in the oven.
Pestle and Mortar: Gordon Ramsay uses it for crushing herbs and spices.
Stockpot – Prepare the potato soup in a stockpot.
Bowl – Serve using a soup bowl.
Cutting Board: Boos make the best wooden cutting boards.

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon. (Check out Gordon Ramsay’s Kitchen Essential Tools)

Gordon Ramsay Tomato Soup Ingredients

The ingredients for Gordon Ramsay’s tomato soup recipe are:

3-1/2 lb. of ripe tomatoes, halved
2 red onions, sliced
2 garlic cloves, crushed
1/4 cup of olive oil
Salt and freshly ground black pepper
2 cups of chicken or vegetable stock
1/2 cup of heavy cream
Fresh basil leaves, torn, for garnish

These ingredients make a delicious and flavorful tomato soup perfect for any occasion.

Homemade Tomato Soup with Fresh Tomatoes and Milk

Preheat the oven to 350 degrees.
On medium heat, place a roasting tray on the hob. Add the garlic, onions, and cayenne pepper first. Ensure your onions are well coated with olive oil, and cook for 5 minutes. A pinch of salt and pepper, brown sugar, and balsamic vinegar should be added to the tomatoes that have been cored and halved. Stir it well and bake for 25 minutes. Continue cooking the tomatoes for another 5 minutes or until they begin caramelizing.
Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the vegetable stock and heat until boiling, then simmer for a few minutes. Stir in the double cream and simmer for two more minutes.
If you prefer a chunky rustic soup, you can use a potato masher to ‘blend’ your soup to a thick consistency. The flavors will all mix in your soup rather than if you blend it. A stick blender straight in the pan can achieve a traditional cream blend. (Check out The Ultimate Ninja Blender vs. Vitamix Face-Off)

Homemade Sundried Tomato Pesto Recipe

In a pan, toast the pine nuts until golden brown and crispy.
Grind the sun-dried tomatoes in a mortar and pestle until you have an oily paste.
Add a pinch of pepper and pine nuts, and continue grinding until you obtain the desired consistency for your pesto.
Grate the parmesan cheese and add a dash of olive oil (add some tomato oil to give it a little extra flavor.) You should have four heaping teaspoons to add to your tomato soup!

Can I Put Milk in My Tomato Soup?

Even though the tomato soup is delicious by itself, adding milk will substantially increase the richness of this dish. According to tradition, the best way to achieve the perfect creaminess of broth is to use milk rather than other ingredients, such as heavy cream or milk.

According to epicurious.com, You can enhance the flavor of tomato soup by adding just a pinch of sugar to cooked tomato dishes or pasta sauces. It also helps to bring out the natural sweetness of the tomatoes, especially when they are not as ripe as they might be.

Grilled Cheese and Tomato Soup Gordon Ramsay

There is just something about grilled cheese and tomato soup that makes it a perfect combination, though any sandwich or salad goes great with this recipe.

Cream of Tomato Soup From Fresh Tomatoes

5 from 2 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

This roasted creamy tomato soup recipe is a delicious and comforting dish for any occasion. It combines fresh, ripe tomatoes with garlic, onions, and other savory ingredients to create a rich and flavorful base, which is then blended with heavy cream to create a smooth and creamy texture.

The soup can be served hot or cold and is perfect for enjoying with crusty bread or as a light lunch or dinner. With its rich flavor and creamy texture, this roasted creamy tomato soup recipe will surely become a favorite in any home.

Ingredients

Soup:
3 3 -1/2 lb. Vine Tomatoes of ripe tomatoes that are cored and halved
2 2 Med Red Onions (peeled and chopped)
2 Cloves 2 Garlic (peeled and finely sliced)
Ex Virgin Olive Oil
Fresh Sea Salt to taste
Ground Pepper to taste
1 tsp. 1 Cayenne Pepper
1 tsp. 1 Brown Sugar
1 tsp. 1 Balsamic Vinegar
1 qt. 1 Vegetable Stock
4 oz. 4 Heavy whipping cream
Pine-Nut Pesto:
3 tbsp. 3 Pine nuts
3 oz. 3 Sun-dried tomatoes drained, strained, and chopped
2 oz. 2 Parmesan Cheese grated
Ex Virgin Olive oil

Directions

Soup:
Preheat the oven to 350 degrees.
On medium heat, place a roasting tray on the hob. Add the garlic, onions, and cayenne pepper first. Ensure your onions are well coated with olive oil, and cook for 5 minutes. A pinch of salt and pepper, brown sugar, and balsamic vinegar should be added to the tomatoes that have been cored and halved. Stir it well and bake for 25 minutes. Continue cooking the tomatoes for another 5 minutes or until they begin caramelizing.
Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the vegetable stock and heat until boiling, then simmer for a few minutes. Stir in the double cream and simmer for two more minutes.
If you prefer a chunky rustic soup, you can use a potato masher to ‘blend’ your soup to a thick consistency. The flavors will all mix in your soup rather than if you blend it. (Check out Vitamix Professional Series 750 Blender Review – More Than Just a Blender) Using a stick blender straight in the pan can achieve a traditional cream blend.
Pine-Nut Pesto:
In a pan, toast the pine nuts until golden brown and crispy.
Grind the sun-dried tomatoes in a mortar and pestle until you have an oily paste.
Add a pinch of pepper and pine nuts, and continue grinding until you obtain the desired consistency for your pesto.
Grate the parmesan cheese and add a dash of olive oil (add some tomato oil to give it a little extra flavor.) You should have four heaping teaspoons to add to your tomato soup!

Recipe Video

Notes

Adapted from Gordon Ramsay
You can top this dish for garnish by lightly sautéing some cherry tomatoes on a vine in two tablespoons of olive oil. Slice 4 basil leaves into thin slices and arranges them atop the soup.

Creamy Roasted Gordon Ramsay Tomato Soup