Gordon Ramsay Roasted Tomato Soup Recipe

This delicious roasted tomato soup, inspired by Gordon Ramsay, is a quick and easy meal packed with rich, smoky flavors. Perfect for cozy nights, it’s made with simple, fresh ingredients you likely have on hand. Velvety smooth with a hint of spice, it’s ideal for serving with crusty bread or creamy toppings for added indulgence!

Ingredients Needed:

• 1.6kg ripe tomatoes (any small to medium-sized variety)
• 3 tbsp olive oil, divided
• Fine sea salt and freshly cracked black pepper
• 1 large white or yellow onion, diced
• 5 cloves garlic, minced
• ¾ tsp smoked paprika
• ¼ tsp crushed red pepper flakes
• 600ml vegetable broth
• 15g fresh basil leaves, loosely packed
• Optional toppings: freshly grated Parmesan, drizzle of heavy cream or olive oil, croutons, sour cream, or fresh basil

How To Make Roasted Tomato Soup Recipe?

1. Roast the Tomatoes: Preheat your oven to 230°C (450°F). Quarter the tomatoes (or halve them if small) and arrange them cut-side up on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 30-40 minutes or until softened. Set aside on a wire rack.
2. Sauté the Onion and Garlic: Heat 1 tbsp olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Stir in the garlic, smoked paprika, and crushed red pepper flakes, and cook for another 2 minutes, stirring frequently.
3. Combine Ingredients: Add the vegetable broth, basil leaves, and roasted tomatoes (with their juices) to the pot. Stir to combine.
4. Purée the Soup: Use an immersion blender to blend the soup to your desired texture, or purée in batches using a traditional blender.
5. Season the Soup: Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
6. Serve: Ladle into bowls and garnish with toppings like Parmesan, heavy cream, croutons, or fresh basil. Enjoy warm!

Recipe Tips:

• Pick Good Tomatoes: Use ripe and tasty tomatoes. Cherry or plum ones are great for sweetness.
• Roast for Flavor: Roasting makes the tomatoes sweeter and gives the soup a richer taste.
• Blend Safely: Use an immersion blender or blend in small amounts. Be careful with the hot soup!
• Season Perfectly: Taste the soup while cooking and add more spices if needed.
• Add Toppings: Finish with cream, croutons, or cheese to make the soup extra special.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the roasted tomato soup to room temperature, then put it in an airtight container. Store in the fridge for up to 4 days.
• Freeze: Cool the soup fully, then pour it into freezer-safe bags or containers. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm it on medium heat, stirring now and then until hot.

Nutrition Facts:

• Calories: 290kcal
• Total Fat: 9.1g
• Saturated Fat:5g
• Cholesterol: 19mg
• Sodium: 1264mg
• Potassium: 500mg
• Total Carbohydrate: 24g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 6g

 Gordon Ramsay Roasted Tomato Soup Recipe

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:British Courses:Soups Recipe Keys: R Roasted Tomato Soup Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This delicious roasted tomato soup, inspired by Gordon Ramsay, is a quick and easy meal packed with rich, smoky flavors. Perfect for cozy nights, it’s made with simple, fresh ingredients you likely have on hand. Velvety smooth with a hint of spice, it’s ideal for serving with crusty bread or creamy toppings for added indulgence!

Ingredients

• 1.6kg ripe tomatoes (any small to medium-sized variety)
• 3 tbsp olive oil, divided
• Fine sea salt and freshly cracked black pepper
• 1 large white or yellow onion, diced
• 5 cloves garlic, minced
• ¾ tsp smoked paprika
• ¼ tsp crushed red pepper flakes
• 600ml vegetable broth
• 15g fresh basil leaves, loosely packed
• Optional toppings: freshly grated Parmesan, drizzle of heavy cream or olive oil, croutons, sour cream, or fresh basil

Instructions

1. Roast the Tomatoes: Preheat your oven to 230°C (450°F). Quarter the tomatoes (or halve them if small) and arrange them cut-side up on a baking sheet. Drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 30-40 minutes or until softened. Set aside on a wire rack.
2. Sauté the Onion and Garlic: Heat 1 tbsp olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Stir in the garlic, smoked paprika, and crushed red pepper flakes, and cook for another 2 minutes, stirring frequently.
3. Combine Ingredients: Add the vegetable broth, basil leaves, and roasted tomatoes (with their juices) to the pot. Stir to combine.
4. Purée the Soup: Use an immersion blender to blend the soup to your desired texture, or purée in batches using a traditional blender.
5. Season the Soup: Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
6. Serve: Ladle into bowls and garnish with toppings like Parmesan, heavy cream, croutons, or fresh basil. Enjoy warm!

Notes

• Pick Good Tomatoes: Use ripe and tasty tomatoes. Cherry or plum ones are great for sweetness.
• Roast for Flavor: Roasting makes the tomatoes sweeter and gives the soup a richer taste.
• Blend Safely: Use an immersion blender or blend in small amounts. Be careful with the hot soup!
• Season Perfectly: Taste the soup while cooking and add more spices if needed.
• Add Toppings: Finish with cream, croutons, or cheese to make the soup extra special.

Keywords:Gordon Ramsay Roasted Tomato Soup Recipe