I’ve always loved a bowl of soup that feels like a warm hug, and Gordon Ramsay’s Roasted Tomato Soup has quickly become one of my favorites. The first time I tried making it, I was amazed at how simple ingredients could transform into such a rich and comforting dish. The roasted tomatoes bring an intense sweetness, while the garlic and herbs deepen the flavors in a way that makes every spoonful irresistible. I find myself making it on busy weeknights, for casual lunches, or even when I want to impress guests with something homemade yet elegant.
You will love this recipe because it balances simplicity with gourmet flavor. It’s naturally versatile, allowing you to serve it as a light starter, a main course with crusty bread, or even chilled for a refreshing twist in the warmer months. Its ingredients are easy to find, and the preparation is straightforward, making it approachable for beginners and seasoned cooks alike.
Another great thing about this soup is its affordability. Most of the ingredients—tomatoes, onions, garlic, herbs, and broth—are pantry staples. You don’t need expensive or exotic products to make it taste extraordinary. By roasting the tomatoes, you bring out their natural sweetness, which reduces the need for added sugar or salt, keeping the soup both healthy and budget-friendly.
Here’s what you’ll need for this delicious recipe:
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Fresh ripe tomatoes
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Garlic cloves
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Yellow onions
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Olive oil
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Fresh basil
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Fresh thyme
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Vegetable or chicken broth
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Salt and pepper to taste
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Optional: a splash of cream for a smoother texture
This combination of ingredients creates a rich, aromatic soup that fills your kitchen with a tantalizing aroma. Whether you’re making it for a cozy family dinner or a small gathering with friends, it’s a recipe that consistently receives compliments. Plus, it’s easy to customize by adding spices, herbs, or even a hint of roasted red peppers for a unique variation.
How to Prepare Gordon Ramsay’s Roasted Tomato Soup
Preparing this roasted tomato soup is easier than it seems, and the results are always impressive. The key is roasting the tomatoes and garlic first, which concentrates their natural flavors and gives the soup a deep, rich taste.
Step-by-Step Instructions:
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Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper to prevent sticking.
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Prepare the tomatoes by washing them thoroughly and cutting each into halves or quarters, depending on their size. Place them on the baking tray.
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Add the garlic and onions: Peel the garlic cloves and cut the onions into thick wedges. Spread them evenly among the tomatoes.
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Season and drizzle: Lightly drizzle olive oil over the vegetables, ensuring each piece is coated. Sprinkle salt, pepper, and a few fresh thyme sprigs for flavor.
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Roast the vegetables: Place the tray in the preheated oven and roast for 25–30 minutes, or until the tomatoes are caramelized and soft. Roasting intensifies the sweetness and adds depth to the soup.
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Prepare the broth: While the vegetables are roasting, bring the vegetable or chicken broth to a gentle simmer in a large pot. This will be used to blend the roasted vegetables into a smooth soup.
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Blend the roasted vegetables: Remove the tray from the oven and allow the vegetables to cool slightly. Transfer them to a blender or food processor and blend until smooth. For a finer texture, strain the mixture through a fine-mesh sieve.
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Combine and simmer: Pour the blended mixture into the simmering broth. Stir gently to combine. Add more salt and pepper if needed, and let it cook on low heat for 10–15 minutes to allow the flavors to meld.
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Add cream (optional): For a smoother, creamier soup, stir in a splash of cream just before serving. This step is optional but recommended for a richer texture.
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Serve: Ladle the soup into bowls, garnish with fresh basil leaves, a drizzle of olive oil, or a sprinkle of black pepper. Serve hot with crusty bread or grilled sandwiches for a complete meal.
This soup is quick and easy to make, yet it impresses anyone who tastes it. It is highly customizable: you can add roasted red peppers for a smoky flavor, a pinch of chili for some heat, or even a hint of smoked turkey bacon for extra depth.
It’s also popular with many people, from kids who enjoy its smooth texture to adults who appreciate its sophisticated flavor profile. This recipe is perfect for weeknight dinners, casual lunches, or even small gatherings where a comforting yet elegant dish is needed.
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Gordon Ramsay’s Roasted Tomato Soup – A Bold & Flavorful Classic! 🍅🔥
This roasted tomato soup is a comforting, flavorful dish that combines the natural sweetness of tomatoes with aromatic herbs and garlic. Perfect for any season, it’s versatile, easy to prepare, and loved by all ages.
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
- 1.5 kg fresh ripe tomatoes, halved or quartered
- 6 garlic cloves, peeled
- 2 yellow onions, cut into wedges
- 3 tablespoons olive oil
- 4–5 fresh basil leaves
- 2–3 sprigs fresh thyme
- 1 liter vegetable or chicken broth
- Salt and pepper to taste
- Optional: 50 ml cream for a smoother texture
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Wash and cut the tomatoes into halves or quarters. Place on the tray.
- Add peeled garlic cloves and onion wedges evenly among the tomatoes.
- Drizzle olive oil over all vegetables, then sprinkle with salt, pepper, and thyme sprigs.
- Roast for 25–30 minutes until tomatoes are caramelized and soft.
- Bring the vegetable or chicken broth to a gentle simmer in a large pot.
- Transfer roasted vegetables to a blender and blend until smooth. Strain for finer texture if desired.
- Pour blended vegetables into the simmering broth, stir, and let cook on low for 10–15 minutes.
- Optional: stir in cream just before serving.
- Serve hot, garnished with fresh basil leaves or a drizzle of olive oil.
Notes
For a smoky variation, add roasted red peppers or a small amount of smoked turkey bacon.
Soup can be made ahead and stored in the refrigerator for 3–4 days or frozen for up to 2 months.
Adjust seasoning as needed after blending.
- Prep Time: 15
- Cook Time: 35
FAQs
1. Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can. Use high-quality canned whole or chopped tomatoes. Roasting them briefly in the oven will still enhance their flavor, although fresh tomatoes give a sweeter, more vibrant taste.
2. How can I make this soup vegan?
Simply use vegetable broth instead of chicken broth and skip the cream or use a plant-based alternative like coconut or oat cream.
3. Can I prepare this soup in advance?
Absolutely. You can make it a day ahead and store it in an airtight container in the refrigerator. Reheat gently on the stove before serving.
4. How long does this soup last in the fridge?
It keeps well for 3–4 days. For longer storage, freeze it in portions for up to 2 months. Thaw in the refrigerator before reheating.
5. Can I add other vegetables to this soup?
Yes, roasted red peppers, carrots, or even celery can be added for extra flavor and nutrition. Adjust the seasoning accordingly.
6. How do I get a smooth texture?
Blending thoroughly and straining through a fine-mesh sieve ensures a silky texture. Using an immersion blender directly in the pot also works well.
7. Can I make it spicy?
Certainly! Add a pinch of chili flakes or a small diced chili when roasting the vegetables to give the soup a gentle heat.