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).
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.