Gordon Ramsay Roasted Tomato Soup Recipe

The first time I tried making a roasted tomato soup, I underestimated just how bland it could be. I thought roasting tomatoes alone would unlock magic. It didn’t. What I got was watery, one-note, and too acidic. No balance. No backbone.

Then I studied how Ramsay layers flavor: aggressive roasting, heat control, aromatics that punch through, and using fresh basil as a finisher—not a simmered mush. That’s when the soup finally snapped into place. Velvety. Deep. A whisper of smoke. And every bowl felt intentional.

If you’ve ever ended up with a soup that’s flat or harsh, this walk-through fixes that. Here’s how to get it Ramsay-right.

Why This Works (And Where Most Go Wrong)

Most tomato soups fail in two places: lazy roasting and flavor layering. Just tossing raw tomatoes into broth doesn’t cut it. Ramsay pushes the Maillard reaction by roasting tomatoes at high heat—230°C (450°F)—until they collapse and caramelize. You’re not just softening them, you’re transforming them.

Then there’s the seasoning game. Too many recipes throw everything in a pot and blend it to death. Ramsay’s method builds in stages—onions first, garlic second, then spice, then the roasted tomatoes and basil. Each layer cooks just long enough to unlock its peak flavor.

You taste the difference in clarity. Nothing muddy, nothing flat. Just clean, deep tomato flavor.

Ingredients That Actually Matter

• 1.6kg ripe tomatoes (small to medium) – Cherry or plum varieties work best. Juicy, but concentrated. Avoid salad tomatoes; they’re watery and dull.
• 3 tbsp olive oil (divided) – One for roasting, one for sautéing. Don’t use extra-virgin for the sauté—it burns.
• Fine sea salt + cracked black pepper – Season at each stage, not just at the end.
• 1 large white or yellow onion – Yellow adds a bit more sweetness. Dice fine for fast breakdown.
• 5 garlic cloves, minced – Fresh, not jarred. You need that sharp, fresh cut through the richness.
• ¾ tsp smoked paprika – Adds that whisper of fire. Sweet smoked, not hot.
• ¼ tsp red pepper flakes – Optional, but it lifts the tomato’s sweetness.
• 600ml vegetable broth – Low-sodium. You want to control the salt.
• 15g fresh basil – Add right before blending, not while simmering. Keeps it bright and aromatic.

Optional but powerful: Parmesan, cream, croutons, sour cream, olive oil drizzle.

How To Make Gordon Ramsay Roasted Tomato Soup

Preheat your oven to 230°C (450°F). Halve or quarter the tomatoes and arrange them cut-side up on a large baking sheet. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and roast for 30–40 minutes until collapsed, darkened on the edges, and oozing flavor.

While the tomatoes roast, heat 1 tablespoon olive oil in a large pot over medium-high. Sauté the onion with a pinch of salt for 5 minutes until soft and translucent. Stir in the garlic, smoked paprika, and red pepper flakes. Let them bloom for 2 minutes—fragrance is your cue here.

Scrape in all the roasted tomatoes, including juices stuck to the pan. Add the broth and bring to a simmer. Drop in the fresh basil—just before blending. Don’t cook it to death.

Use an immersion blender to blitz until velvety smooth. Or purée in batches in a blender, but leave a vent open—hot soup builds pressure. Taste. Adjust seasoning. Maybe a touch more paprika. Maybe a pinch of sugar if the tomatoes are too acidic.

Serve piping hot, garnished with cream, Parmesan, or torn basil. It should taste like August in a bowl.

What Gordon Ramsay Says About This Dish

“You have to roast the tomatoes to concentrate the flavor. Otherwise, it’s just hot tomato juice.”

Confirmed. Roasting at high heat was the breakthrough for me. When I tried low-temp roasting, the tomatoes stayed watery.

“Garlic needs just a minute. Burn it and you’ve wrecked the dish.”

Absolutely. I learned this the hard way—burnt garlic turns the whole pot bitter. Stir constantly and get it just golden.

“Basil doesn’t belong in the pot early—it turns black and bitter. Add it fresh at the end.”

Game-changer. Blending fresh basil at the end keeps the flavor vibrant and green.

“It’s about balance. The soup should feel rich without cream, sweet without sugar.”

Nailed when the tomatoes were properly roasted and I didn’t over-salt the base.

What I Got Wrong (And How I Fixed It)

• Used watery tomatoes – Fixed by switching to Roma and cherry varieties.
• Didn’t roast long enough – Now I wait for deep browning on the edges.
• Added basil too early – Now it goes in only before blending.
• Blended everything boiling hot – Huge mess. Now I cool it slightly or vent the blender.

Variations That Actually Hold Up

• Add roasted red peppers – For a deeper, sweeter base.
• Swap veggie broth for chicken stock – Adds savory depth, but loses vegetarian status.
• Add a touch of cream after blending – For a richer mouthfeel without dulling the tomato flavor.

Avoid: Adding dried herbs, canned tomatoes, or sugar unless you’ve tested and balanced it. They can easily flatten the brightness.

Pro Tips That Change the Game

• Rest the soup 10 minutes after blending – The flavor settles and rounds out.
• Use a wide roasting pan – Crowding the tomatoes means steaming, not roasting.
• Deglaze the baking tray with a splash of broth – You want those roasted bits.
• Strain for ultra-smooth texture – Especially if using thick-skinned tomatoes.

Storage + Leftover Moves

• Fridge – Up to 4 days in a sealed container.
• Freezer – Up to 3 months. Cool fully before sealing.
• Reheat – Gently on stovetop, medium heat, stirring. Don’t boil—it dulls flavor.

Leftover hack: Use it as a base for risotto, or pour over roasted veggies for a fast, rich side.

FAQs – Covering Search Intent

Q: Can I use canned tomatoes?
A: Technically, yes—but it won’t taste the same. You lose the roasted caramelization and brightness.

Q: Why is Gordon Ramsay’s tomato soup so smooth?
A: It’s the high heat roast + basil at the end + aggressive blending. Straining helps too.

Q: Can I make this vegan?
A: It already is, if you skip the cheese or cream on top.

Q: What’s the best bread to serve with it?
A: Crusty sourdough or grilled cheese made with sharp cheddar.

Q: Can I roast the tomatoes ahead of time?
A: Yes—store in fridge up to 3 days, or freeze. Just save the juices.

Try More Recipes:

• Gordon Ramsay Celery Soup Recipe 
• Gordon Ramsay Beef Barley Soup Recipe
• Gordon Ramsay Bean Soup Recipe
• Gordon Ramsay Spinach And Watercress Soup Recipe