This Gordon Ramsay Roasted Tomato Soup recipe is a velvety and smoky recipe, which is made with ripe roasted tomatoes and fresh basil. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Jump to RecipeGordon Ramsay Roasted Tomato Soup Recipe Ingredients
- 1.6kg ripe tomatoes (plum or cherry)
- 3 tbsp olive oil
- Salt and cracked black pepper
- 1 large onion, diced
- 5 garlic cloves, minced
- ¾ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 600ml vegetable broth
- 15g fresh basil
- Optional Toppings: Parmesan cheese, a swirl of cream, croutons
How To Make Gordon Ramsay Roasted Tomato Soup Recipe
- Roast the Tomatoes: Preheat your oven to 230°C / 450°F. Halve or quarter the tomatoes and place them cut-side up on a large, wide baking tray. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 30–40 minutes, until the tomatoes are softened and have started to caramelize at the edges.
- Sauté the Aromatics: While the tomatoes roast, heat the remaining 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until soft. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, and cook for another 2 minutes until fragrant.
- Combine and Simmer: Add the roasted tomatoes along with all their juices from the tray to the pot. Pour in the vegetable broth and add the fresh basil leaves. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes.
- Blend the Soup: Let the soup cool slightly for a few minutes. Using an immersion blender, or by carefully transferring in batches to a stand blender, blend the soup until it is completely smooth and velvety.
- Season and Serve: Let the soup rest for 10 minutes off the heat. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot with your desired toppings.
Recipe Tips
- Why rest the soup after blending? Letting the soup sit for 10 minutes after blending is a simple but important step. It allows the flavors to settle, meld together, and round out, resulting in a more balanced and delicious soup.
- How do I get the best roasted flavor? Use a wide roasting pan and arrange the tomatoes in a single layer. If you crowd the tomatoes, they will steam instead of roast, and you won’t get the deep, caramelized, smoky flavor that is the foundation of this soup.
- How do I get all the flavor from the roasting tray? Don’t leave the caramelized bits behind! After removing the tomatoes, pour a splash of the warm broth onto the hot baking tray and use a spatula to scrape up all the stuck-on roasted bits. Pour this flavorful liquid directly into your soup pot.
- What’s the secret to an ultra-smooth texture? For a truly silky, restaurant-quality soup, especially if you’re using tomatoes with thicker skins, pass the blended soup through a fine-mesh sieve before serving. This will remove any remaining skin or seed fragments.
What To Serve With Roasted Tomato Soup
This classic soup is a meal in itself or pairs perfectly with:
- A classic grilled cheese sandwich
- Crusty bread or garlic bread for dipping
- Homemade croutons
- A dollop of pesto or crème fraîche
How To Store Roasted Tomato Soup
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freeze: This soup freezes beautifully. Let it cool, then pour into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Roasted Tomato Soup Nutrition Facts
- Calories: 290kcal
- Carbohydrates: 30g
- Protein: 6g
- Fat: 15g
- Saturated Fat: 2g
- Sodium: 600mg
- Fiber: 8g
- Sugar: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best tomatoes to use for roasting?
Plum tomatoes (like Roma or San Marzano) are ideal because they have a lower water content and fewer seeds, which results in a richer, less watery soup. Cherry tomatoes also work well as they have a natural sweetness that intensifies when roasted.
Can I make this soup creamy without adding cream?
Yes. The creaminess in this soup comes from blending the roasted tomatoes and onions. Roasting the vegetables makes them soft and perfect for creating a naturally velvety texture when blended.
Why does my tomato soup taste bitter?
Bitterness can sometimes come from the tomato skins and seeds. To avoid this, you can strain the soup through a fine-mesh sieve after blending. Also, ensure your garlic doesn’t burn when you sauté it, as burnt garlic is a common cause of bitterness.
Gordon Ramsay Roasted Tomato Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes40
minutes290
kcalA velvety and smoky roasted tomato soup with fresh basil, featuring a rich flavor built from high-heat roasting and layered aromatics.
Ingredients
1.6kg ripe tomatoes (plum or cherry)
3 tbsp olive oil
Salt and cracked black pepper
1 large onion, diced
5 garlic cloves, minced
¾ tsp smoked paprika
¼ tsp crushed red pepper flakes
600ml vegetable broth
15g fresh basil
Directions
- Preheat oven to 230°C / 450°F. Halve tomatoes, place cut-side up on a tray, drizzle with 2 tbsp oil, salt, and pepper. Roast for 30-40 minutes.
- In a large pot, heat 1 tbsp of oil and sauté the onion for 5 minutes. Add garlic, paprika, and pepper flakes and cook for 2 more minutes.
- Add the roasted tomatoes (and their juices), broth, and fresh basil to the pot.
- Bring to a boil, then simmer for 5 minutes.
- Let the soup cool slightly, then blend until completely smooth.
- Rest for 10 minutes, adjust seasoning, and serve hot.
Notes
- Resting the soup for 10 minutes after blending allows the flavors to settle and deepen.
- Use a wide roasting pan to ensure the tomatoes roast properly rather than steam.
- Deglaze the hot baking tray with a splash of broth to capture all the flavorful roasted bits.
- For an ultra-smooth texture, strain the blended soup through a fine-mesh sieve.
