Gordon Ramsay Tomato Soup Pesto Recipe

This delicious and easy tomato soup with pesto, inspired by Gordon Ramsay, is the perfect comfort meal. Bursting with fresh flavors from roasted tomatoes and a vibrant basil pesto, it’s creamy, hot, and nutritious. You can whip it up with simple ingredients you likely have at home, making it an ideal choice for a quick and satisfying meal!

Ingredients Needed:

• 500 grams Heirloom Tomatoes
• 2 Carrots
• 1 Onion
• 350 grams Roma Tomatoes
• 4-5 Garlic Cloves
• 1/3 cup Olive Oil
• 1 1/2 teaspoon Salt
• 1/2 teaspoon Red Chilli Flakes
• 1/2 teaspoon Pepper
• 2 cups Vegetable Stock, divided
• 1/2 tablespoon Sugar
• 1 tablespoon Balsamic Vinegar
• 2-3 tablespoons Basil Pesto

How To Make Tomato Soup Pesto Recipe?

1. Preheat the Oven: Preheat your oven to 180°C.
2. Prepare the Vegetables: Place the heirloom and Roma tomatoes, carrot chunks, onion chunks, and garlic cloves on a baking tray. Drizzle with olive oil and sprinkle with 2.5g salt. Toss to coat.
3. Roast the Vegetables: Roast the vegetables in the oven for 1 hour, or grill them on a stovetop grill pan with olive oil and salt until softened and slightly charred.
4. Blend the Vegetables: Transfer the roasted vegetables and their juices to a blender. Add 250ml of vegetable stock and blend until smooth.
5. Cook the Soup: Pour the blended mixture into a pot and add the remaining stock. Cook over medium heat for 5–7 minutes, stirring occasionally. Stir in the sugar, balsamic vinegar (if using), and red chili flakes. Bring the soup to a quick boil.
6. Finish with Pesto: Add 2–3 tablespoons of basil pesto to the soup. Adjust seasoning with additional salt, pepper, or pesto if needed.
7. Serve: Serve the soup hot with grilled cheese sandwiches, croutons, or crackers.

Recipe Tips:

• Roast the Vegetables Properly: Roast the vegetables until they are soft and slightly charred. This step adds depth and a smoky flavor to the soup.
• Use Fresh Ingredients: Fresh, ripe tomatoes and basil will make a big difference in taste. Avoid canned tomatoes for the best flavor.
• Blend Smoothly: Blend the roasted vegetables thoroughly to achieve a creamy texture. Strain the soup if you prefer it extra smooth.
• Adjust Seasoning Carefully: Taste the soup as you cook and adjust the salt, pepper, and chili flakes to your liking. A well-balanced flavor is key.
• Add Pesto Just Before Serving: Stir in the pesto at the end to preserve its fresh, herby taste. Overcooking pesto can dull its flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the soup to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Freeze: Let the soup cool fully, then put it in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Reheat the soup in a pot over medium heat, stirring until hot.

Nutrition Facts:

• Calories: 139 kcal
• Total Fat: 27.32 g
• Saturated Fat: 4.05 g
• Cholesterol: 2.75 mg
• Sodium: 565.4 mg
• Potassium: 799.36 mg
• Total Carbohydrate: 20.95 g
• Dietary Fiber: 4.73 g
• Sugars: 11.47 g
• Protein: 3.88 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Carrot Soup Recipe
• Gordon Ramsay Lentil Soup Recipe
• Gordon Ramsay Tomato Soup Recipe