Gordon Ramsay’s Roasted Tomato Soup – A Bold & Flavorful Classic!

When it comes to turning simple ingredients into culinary gold, Gordon Ramsay is a master — and his Roasted Tomato Soup is a perfect example. This deeply savory and comforting soup starts with juicy vine-ripened tomatoes roasted until sweet and caramelized, then blended with garlic, onions, and fresh herbs to create a velvety, flavor-packed dish that’s anything but ordinary.

Unlike a basic tomato soup, this version takes time to build bold layers of flavor. The roasting process intensifies the natural sweetness of the tomatoes and adds a rich, smoky depth. Finished with a swirl of olive oil or a touch of cream, it’s smooth, vibrant, and balanced — a restaurant-quality bowl that’s surprisingly easy to make at home.

Whether served with crusty sourdough, a grilled cheese, or simply on its own, this soup is proof that a humble tomato can steal the show.

Ingredients Overview

Each component in this soup has a clear role — enhancing flavor, texture, and aroma in every spoonful. Here’s what makes it special:

Fresh Tomatoes

• Ripe plum or Roma tomatoes are ideal for their low water content and rich flavor when roasted.

• Cut in half, drizzled with olive oil, and roasted cut-side up until blistered and sweet.

• Tip: Use vine-ripened or heirloom tomatoes in season for maximum flavor.

Garlic

• Whole cloves are roasted alongside the tomatoes for a mellow, nutty, sweet flavor.

• Roasting removes the sharpness, making the garlic soft and buttery.

Onion

• Sautéed onion adds a savory base and mild sweetness that rounds out the acidity of the tomatoes.

• Use yellow or white onions, finely chopped.

Olive Oil

• Used for roasting and for finishing the soup, extra virgin olive oil adds body and richness without overwhelming the tomato flavor.

Fresh Herbs: Basil & Thyme

• Fresh basil provides brightness and classic Mediterranean notes.

• Thyme adds an earthy depth that complements the roasted flavor.

• These herbs are blended into the soup just before serving to keep their flavors fresh.

Vegetable or Chicken Stock

• The base of the soup that balances the roasted ingredients.

• Use low-sodium stock to control the salt level and let the tomato shine.

Balsamic Vinegar (Optional)

• Just a splash adds a complex tangy-sweet note that intensifies the tomato flavor.

Cream or Milk (Optional)

• For a creamier finish, add a bit of heavy cream or whole milk at the end.

• Leave it out for a dairy-free version — the soup is naturally silky from the roasted ingredients.

Step-by-Step Instructions

1. Roast the Tomatoes and Garlic

• Preheat your oven to 400°F (200°C).

• Halve the tomatoes and arrange them cut-side up on a baking tray.

• Add whole garlic cloves (skin-on) in between.

• Drizzle generously with olive oil, and sprinkle with salt and black pepper.

• Roast for 35–40 minutes, or until tomatoes are soft, wrinkled, and slightly charred around the edges.

2. Sauté the Onions

• In a large pot or Dutch oven, heat 1–2 tablespoons olive oil over medium heat.

• Add chopped onion and sauté for 5–7 minutes until translucent and just starting to caramelize.

• Optional: Add a pinch of red pepper flakes for subtle heat.

3. Add Roasted Ingredients

• Once roasted, squeeze the garlic cloves out of their skins into the pot.

• Add the roasted tomatoes and all their juices from the tray.

• Stir and let cook together for 5 minutes to blend flavors.

4. Pour in Stock and Simmer

• Add about 3 cups of vegetable or chicken stock.

• Bring to a simmer and cook uncovered for 15–20 minutes.

• Stir occasionally and break up the tomato pieces with a spoon as they soften further.

5. Blend Until Smooth

• Remove from heat and add a handful of fresh basil and a few thyme sprigs (stems removed).

• Use an immersion blender to purée until smooth, or carefully transfer to a blender in batches.

• If too thick, add more stock to reach your desired consistency.

6. Adjust and Finish

• Taste and adjust seasoning with salt and pepper.

• For added richness, stir in 2–4 tablespoons of cream or a drizzle of olive oil.

• Add a splash of balsamic vinegar if desired, and blend again briefly.

7. Serve Warm

• Ladle into bowls and top with extra basil, Parmesan shavings, or a swirl of cream.

• Serve with warm crusty bread or a classic grilled cheese.

Tips, Variations & Substitutions

Expert Tips

• Roast your tomatoes skin-on: Blending eliminates the need to peel them, and the skins add depth.

• Don’t skip the garlic roast: It transforms the flavor, making the soup luxurious.

• Use a high-powered blender for an ultra-smooth finish.

Variations

• Spicy version: Add roasted red peppers or a pinch of cayenne.

• Creamy tomato basil soup: Stir in ½ cup of heavy cream and blend with extra basil.

• Rustic style: Don’t blend fully — leave some chunks for a heartier texture.

Dietary Swaps

• Vegan/Dairy-Free: Omit cream or use coconut milk or cashew cream.

• Low-Sodium: Make homemade stock or use no-salt-added versions.

• Gluten-Free: Naturally gluten-free — just serve with GF bread or croutons.

Serving Ideas & Occasions

This roasted tomato soup is perfect for:

• Lunch or light dinner: Pair with grilled cheese, salad, or avocado toast.

• Appetizer course: Serve in small bowls or cups for dinner parties or holiday meals.

• Meal prep: Keeps well in the fridge or freezer and reheats beautifully.

For a beautiful finishing touch, add:

• A drizzle of chili oil

• A spoonful of pesto

• Toasted croutons or Parmesan crisps

It’s a cozy, satisfying dish that feels like a hug in a bowl.

Nutritional & Health Notes

This tomato soup is naturally low in calories and high in nutrients, especially if you skip the cream.

• Tomatoes are rich in lycopene, a powerful antioxidant linked to heart and skin health.

• Garlic and onion offer anti-inflammatory and immune-boosting benefits.

• Olive oil supports heart health and adds healthy fats.

To keep the dish extra nutritious:

• Use homemade or low-sodium stock.

• Add extra veggies like roasted red peppers or carrots.

• Skip cream and finish with a swirl of extra virgin olive oil instead.

It’s a fantastic way to enjoy comfort food with nourishing ingredients.

FAQs

Q1: Can I use canned tomatoes instead of fresh?

A1: Yes. Use two 28-ounce cans of whole peeled tomatoes. Roast them in a baking dish with garlic and olive oil for similar flavor depth.

Q2: Do I have to peel the tomatoes?

A2: No need. Roasting softens the skins, and blending makes them smooth. If you prefer a silkier soup, strain after blending.

Q3: How long does this soup last in the fridge?

A3: Up to 4–5 days when stored in an airtight container. Reheat gently on the stove or in the microwave.

Q4: Can I freeze roasted tomato soup?

A4: Absolutely. Let it cool completely, then freeze in containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q5: What kind of tomatoes work best?

A5: Roma, plum, or vine-ripened tomatoes are ideal. They have fewer seeds and a rich, concentrated flavor when roasted.

Q6: Can I make it creamy without dairy?

A6: Yes! Use full-fat coconut milk or cashew cream for a rich, dairy-free alternative.

Q7: What’s the best way to blend hot soup?

A7: Use an immersion blender for safety and convenience. If using a countertop blender, let the soup cool slightly and blend in small batches with the lid slightly ajar to avoid steam buildup.

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