A bold and comforting roasted tomato soup inspired by Gordon Ramsay — made with sweet roasted tomatoes, garlic, onions, and fresh herbs, then blended to a smooth, velvety finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2½ lbs ripe Roma or plum tomatoes, halved
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1 bulb garlic (8–10 cloves), cloves separated (leave skin on)
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1 medium yellow onion, diced
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3 tbsp extra virgin olive oil, divided
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3 cups vegetable or chicken stock
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1 handful fresh basil leaves
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1 tsp fresh thyme leaves
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Salt and freshly cracked pepper, to taste
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Optional: 2–4 tbsp heavy cream or coconut milk
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Optional: 1 tsp balsamic vinegar
Instructions
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Preheat oven to 400°F (200°C).
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Arrange halved tomatoes and garlic cloves on a baking sheet. Drizzle with 2 tbsp olive oil, salt, and pepper.
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Roast for 35–40 minutes, until blistered and slightly caramelized.
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Meanwhile, sauté onions in 1 tbsp olive oil over medium heat until soft.
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Squeeze roasted garlic from skins into the pot. Add roasted tomatoes and juices.
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Pour in stock, bring to a simmer, and cook for 15–20 minutes.
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Add basil and thyme. Blend until smooth with immersion blender or in batches.
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Stir in cream (if using), adjust seasoning, and add balsamic vinegar to taste.
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Serve hot with toppings of choice.