Gordon Ramsay Creamy Roasted Tomato Soup


Gordon Ramsay Creamy Roasted Tomato Soup

When the cold days and long nights draw in, we all get the urge to put on a steaming hot creamy tomato soup pan. Nothing quite like it, to warm you to your bones. Roasting the tomatoes first with garlic, onion cayenne pepper helps it 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).

I love eating savory soup such as roast tomato basil soup with some rustic bread and sandwiches such as grilled cheese sandwiches when the weather is cold! Here are the details of how you can rustle up a bowl at home. Thanks for reading! 

Learn from culinary masters such as Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, etc. With the Annual MasterClass Membership, you can become a better chef.

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Best Roasted Creamy Tomatoes Soup Recipe

  1. Preheat the oven to 350 degrees.
  2. On medium heat, place a roasting tray on the hob. Add the garlic, onions, and cayenne pepper first. Make sure 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 have begun to caramelize.
  3. 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.
  4. 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. When using a stick blender straight in the pan, you can achieve a traditional cream blend.

Homemade Sundried Tomato Pesto Recipe

  1. In a pan, toast the pine nuts until golden brown and crispy.
  2. Grind the sun-dried tomatoes in a mortar and pestle until you have an oily paste.
  3.  Add a pinch of pepper and the pine nuts and continue grinding until you obtain the desired consistency for your pesto.
  4. Grate the parmesan cheese and add a dash of olive oil (you can also 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, the addition of 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 the tomatoes are not as good 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.

Best Creamy Tomato Soup Recipe

5 from 2 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

There is something so wonderful about this soup, even without much cream, but the roasted tomatoes make it taste so flavorful and creamy.

Ingredients

  • Soup:
  • 3 -1/2 lb. Vine Tomatoes of ripe tomatoes that are cored and halved

  • 2 Med Red Onions (peeled and chopped)

  • 2 Cloves Garlic (peeled and finely sliced)

  • Ex Virgin Olive Oil

  • Fresh Sea Salt to taste

  • Ground Pepper to taste

  • 1 tsp. Cayenne Pepper

  • 1 tsp. Brown Sugar

  • 1 tsp. Balsamic Vinegar

  • 1 qt. Vegetable Stock

  • 4 oz. Heavy whipping cream

  • Pine-Nut Pesto:
  • 3 tbsp. Pine nuts

  • 3 oz. Sun-dried tomatoes drained, strained, and chopped

  • 2 oz. 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. Make sure 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 have begun to caramelize.
  • 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. When using a stick blender straight in the pan, you 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 the 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 (you can also 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
  • For garnish, you can top this dish off by lightly sautéing some of the cherry tomatoes on a vine in two tablespoons of olive oil. Slice 4 basil leaves into thin slices and arranges them atop the soup.

John Siracusa

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 boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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