Description
Few dishes embody comfort quite like a steaming bowl of tomato soup. When crafted by Gordon Ramsay—known for transforming simple ingredients into unforgettable meals—this classic becomes rich, creamy, and deeply flavorful. His Roasted Tomato Soup celebrates fresh produce, thoughtful technique, and effortless elegance. This recipe gives you bold flavor, silky texture, and endless options for customization, making it perfect for weeknights and special dinners alike.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast 30–35 minutes, until vegetables are caramelized and tender.
- Cool slightly, then transfer vegetables to a blender with the broth and blend until smooth.
- Pour blended mixture into a pot, stir in the heavy cream, and bring to a gentle simmer for 5 minutes.
- Taste and adjust seasoning. Garnish with fresh basil and serve hot.
Notes
- Storage: Refrigerate up to 4 days; freeze up to 3 months.
- Flavor Boost: Add a splash of balsamic vinegar before serving.
- Vegan: Replace cream with coconut milk or cashew cream.
- Acidity Fix: Add ½–1 tsp sugar or a splash of cream if too acidic.
- Serving: Perfect with grilled cheese or crusty bread.