gordon ramsay's guide to luxurious tomato soup

Gordon Ramsay’s Tomato Soup: A Comforting Classic Reinvented

Savor the enchanting journey into velvety, roasted elegance with Gordon Ramsay’s Tomato Soup, a luxurious take on a timeless classic tomato soup. As we unveil this exquisite recipe, prepare to be transported to a realm where tomatoes’ rich, ripe essences are elevated to celestial heights. In this delectable rendition, oven-roasted vine tomatoes fuse harmoniously with the subtle sweetness of red onions and the fragrant allure of garlic, brought to life under the expert touch of Chef Ramsay.

Each spoonful promises an encounter with the purest form of comfort, enhanced by a velvety swirl of cream and the vibrant zing of age-old balsamic. A dish that transcends the ordinary, this creamy roasted tomato soup is not just a mere meal but a celebration of culinary artistry, a testament to the chef’s philosophy that extraordinary food need not be the preserve of haute cuisine alone but can radiate from the warmth of your kitchen, ready to embrace the soul with open arms.

Creamy Roasted Tomato Soup Recipe

Creamy Roasted Tomato Soup Recipe

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.

3.8 from 39 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

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

Why do you put baking soda in tomato soup?

Adding baking soda to tomato soup can neutralize the acidity of the tomatoes. 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 pH level of the soup, 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 sharpness of the tomatoes.

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 the texture and richness of the soup. Creamy tomato soup typically includes cream, milk, or a dairy substitute, which gives the soup a smooth, rich, and velvety texture. It often has a milder and richer flavor profile due to adding dairy.

How do you thicken roasted tomato soup?

To thicken roasted tomato soup, there are several methods you can use:

  1. Pureeing: Blending the roasted tomatoes and vegetables can naturally thicken the soup as the pureed ingredients create a more cohesive and creamy texture.
  2. Reduction: Simply cooking the soup for an extended period on a low simmer can reduce the liquid content, resulting in a thicker soup.
  3. Adding a thickener: Common thickeners include flour, cornstarch, or arrowroot. These can be mixed with a small amount of cold water to create a slurry and then added to the soup to thicken it.
  4. Incorporating starches: Adding cooked rice, potatoes, or bread to the soup and blending it can naturally thicken the texture.
  5. Cream or dairy: Stirring in cream, milk, or yogurt can add richness and thicken the soup.
  6. Vegetable puree: Adding pureed beans or lentils can also thicken the soup and add protein.

Choose the method that best suits your desired consistency and dietary preferences.

Summing Up

And there we have it, a symphony of flavors carefully orchestrated by none other than the maestro himself, Gordon Ramsay. As you finish the last spoonful of Gordon Ramsay’s Tomato Soup, may you feel the embers of contentment and the snug embrace of comfort? With every bite, let the harmonious blend of rich tomatoes, vibrant aromatics, and the smooth kiss of cream remind you of the simple pleasures that gourmet cooking can bring into your home.

Whether served as an elegant starter to an elaborate meal or as the centerpiece of a humble dinner, this soup will leave a lingering warmth and an urge to revisit the recipe repeatedly. So, with a toast of crusty bread and the final pesto swirl, we conclude this culinary adventure. Until next time, keep the flames of passion for cooking alive and remember that the best dishes are those shared with love and savored with joy.

Last Updated on January 22, 2024 by John Siracusa

Author

  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. Cooking for me has always been an art infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

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3.8 from 39 votes

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