Gordon Ramsay 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.
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
Instructions
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.
Video
Notes
Gordon Ramsay Tomato Soup Adapted from Ultimate Cookery Show.