Gordon Ramsay’s roasted tomato soup is a beautifully rich and deeply flavorful dish that transforms simple tomatoes into a velvety, comforting classic. Roasting the tomatoes intensifies their natural sweetness and adds a subtle smokiness, making this soup a perfect choice for cooler days or anytime you want a warming, wholesome meal.
Ingredients
- 1.5 kg ripe vine tomatoes, halved
- 4 tbsp olive oil, plus extra for drizzling
- 1 large onion, roughly chopped
- 3 garlic cloves, peeled and crushed
- 1 red chili, deseeded and finely chopped (optional)
- 1 tbsp tomato purée
- 1 tsp caster sugar
- 750 ml vegetable or chicken stock (low sodium preferred)
- 1 sprig fresh thyme
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, to garnish
- Crusty bread or croutons, to serve
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Prepare the tomatoes: Place the halved tomatoes cut side up on the tray. Drizzle with 3 tablespoons of olive oil and season lightly with salt and pepper. Roast for 30-35 minutes until the tomatoes are soft, caramelized, and slightly charred at the edges.
- Sauté the aromatics: While the tomatoes roast, heat 1 tablespoon olive oil in a large heavy-bottomed pan over medium heat. Add the chopped onion and cook gently for 8-10 minutes until translucent and soft, stirring occasionally.
- Add garlic and chili: Stir in the crushed garlic and chopped chili (if using) and cook for another 2 minutes until fragrant, taking care not to burn the garlic.
- Add tomato purée and sugar: Mix in the tomato purée and caster sugar, cooking for 1-2 minutes to deepen the flavors and remove any raw tomato taste.
- Combine roasted tomatoes and stock: Carefully add the roasted tomatoes (including any juices from the tray) to the pan. Pour in the stock and add the thyme sprig. Bring the mixture to a gentle simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
- Blend the soup: Remove the thyme sprig. Use an immersion blender directly in the pot to puree the soup until smooth and velvety. Alternatively, blend in batches using a countertop blender, then return to the pan.
- Adjust seasoning and texture: Taste and season with salt and pepper as needed. If the soup is too thick, add a little extra stock or water to reach your preferred consistency. Warm through gently without boiling.
- Serve: Ladle the hot soup into bowls, garnish with fresh basil leaves, and serve with crusty bread or crunchy croutons for dipping.
Tips
- Tomato choice matters: Use ripe, in-season tomatoes for the best flavor. Plum or Roma tomatoes work well for roasting due to their dense flesh and sweetness.
- Adjust spice level: The chili is optional but adds a nice warmth. Omit or reduce it if you prefer a milder soup.
- Make ahead and freeze: This soup freezes well in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently.
- Common mistake: Don’t skip roasting the tomatoes, as it’s key to developing the soup’s rich, caramelized flavor. Also, avoid boiling the soup vigorously after blending to preserve freshness.
Serving Suggestions
Serve Gordon Ramsay’s roasted tomato soup piping hot with a drizzle of good-quality olive oil or a swirl of cream for extra richness. Fresh basil or a sprinkle of chopped chives adds a bright, herbal note. For a satisfying meal, pair the soup with grilled cheese sandwiches, garlic bread, or a crisp green salad. Adding crunchy homemade or store-bought croutons on top provides a pleasant textural contrast.
Variations
Feel free to customize this soup to your liking. Add roasted red peppers along with the tomatoes for a sweeter, smoky twist. For a creamier version, stir in a splash of double cream or coconut milk after blending. To make it vegan, ensure your stock is plant-based and omit dairy toppings. For extra depth, try adding a splash of balsamic vinegar or a pinch of smoked paprika before serving.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling to prevent flavor loss and separation. For longer storage, freeze the soup in freezer-safe containers or heavy-duty ziplock bags for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh for this soup?
While fresh tomatoes are preferred for their vibrant flavor and texture, you can substitute quality canned plum tomatoes if fresh aren’t available. Roast them briefly or sauté with the aromatics to intensify flavor before blending.
Is it necessary to peel the tomatoes for this recipe?
Gordon Ramsay’s recipe doesn’t require peeling because roasting softens the skins, which blend smoothly into the soup. Leaving the skins on adds extra nutrients and fiber without affecting texture significantly.
How can I make this soup spicier or milder?
Adjust the chili amount or omit it entirely to suit your heat preference. You can also add a pinch of smoked paprika or cayenne pepper for extra warmth, or balance spice with a little sugar or cream.
What is the best way to thicken the soup if it’s too watery?
If the soup is thinner than desired, simmer it uncovered for a few more minutes to reduce and concentrate flavors. Alternatively, add a small amount of tomato paste or a handful of cooked rice or potatoes before blending to thicken naturally.
Can I prepare this soup in advance and reheat it later?
Yes, this soup benefits from sitting as flavors deepen over time. Prepare it up to 2 days ahead and store in the refrigerator. Reheat gently on the stovetop or microwave, stirring occasionally for even warming.
What sides pair best with roasted tomato soup?
Classic pairings include grilled cheese sandwiches, garlic bread, or simple green salads. For a heartier meal, serve with baked potatoes, roasted vegetables, or a protein like grilled chicken or fish.
This roasted tomato soup recipe from Gordon Ramsay combines simple ingredients and a careful roasting step to create a soup that’s both comforting and sophisticated. The balance of sweet, tangy, and savory flavors makes it a versatile dish perfect for lunch, dinner, or entertaining guests. By following these instructions and tips, you can easily recreate this restaurant-quality soup at home.
Whether you’re new to making soups or an experienced cook, this recipe offers a reliable way to maximize the flavor of fresh tomatoes with minimal fuss. Enjoy the warmth and depth of this classic dish all year round.
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