Hey there, soup lover! Today, I’m excited to share a recipe that has become a staple in our household: Gordon Ramsay’s roasted tomato soup. Not only is it incredibly delicious, but it’s also surprisingly easy to make. I first tried this recipe on a rainy Saturday when the kids were napping, and it quickly became a favorite! There’s just something so comforting about the rich, roasted flavors of the tomatoes and garlic melding together.
Before diving in, you might also want to check out our delightful Crescent Roll Breakfast Recipesif you’re planning a perfect lazy-day brunch!
Why you’ll love this recipe
You’ll love this recipe because it transforms simple ingredients into something truly special. The roasting process caramelizes the tomatoes and onion, giving them a deep, sweet flavor. It’s the kind of soup that feels like a warm hug on a chilly day. Plus, the combination of vegetable broth and creamprovides a luxurious texture without being too heavy.
Trust me, even my pickiest eater at home goes back for seconds!
Ingredients
- 2 pounds ripetomatoes, halved
- 1 largeonion, quartered
- 4garlic cloves, peeled
- 3 tablespoonsolive oil
- Salt and pepperto taste
- 1 cupvegetable or chicken broth
- 1 cupheavy cream
- Freshbasil leavesfor garnish (optional)
Step-by-step instructions
Roast the vegetables:
Preheat your oven to 400°F (200°C).
On a baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and season with salt and pepper.
Roast for about 30–35 minutes, until the tomatoes are caramelized and juicy.
Blend the ingredients:
Remove the tray from the oven and let it cool for a few minutes.
Transfer everything into a blender or use an immersion blender directly in the pot. Add the broth and blend until smooth, working in batches if needed.
Finish the soup:
Return the blended soup to the pot, stir in the cream, and let it simmer for about 5 minutes. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves if desired.
Recipe tips & variations
Don’t be afraid to experiment! If you want a bit of heat, sprinkle some red pepper flakes before roasting. Or, for a twist, toss in a handful of roasted red peppers. One time, I added some leftover cooked quinoa to the soup for extra heartiness, and it was a hit!
Remember, if you’re out of fresh tomatoes, canned ones can work in a pinch. It won’t have the exact same depth of flavor but sometimes, a mom’s gotta do what a mom’s gotta do.
Storage & reheating
If you’ve got leftovers (rare in my house!), thissoupkeeps well in the fridge for about 3-4 days. Just store it in an airtight container. For reheating, gently warm it on the stove over low heat, stirring occasionally. If it’s thickened up too much, just add a splash of broth or water to get it back to your desired consistency.
FAQs
Can I make this soup vegan?
Absolutely! Simply swap the heavy cream for coconut milk or a splash of almond milk.
What if I don’t have a blender?
No worries! A food processor can work, or you can use a potato masher for a chunkier texture.
Can I freeze this soup?
Yes, you can! It freezes quite well. Just let it cool completely before transferring it to freezer-safe containers. It’ll keep for up to 3 months.
What can I serve with roasted tomato soup?
Breadsticks, grilled cheese sandwiches, or a fresh side salad all pair wonderfully with this soup.
Recipes you may like
- Breakfast Potatoes Recipe: Easy & Crispy
- Breakfast Pizza Recipe: Easy & Cheesy
- Crescent Roll Breakfast Recipes
There you have it, a cozy bowl ofroasted tomato soupthat’s just waiting to warm you up. Enjoy every spoonful!
Gordon Ramsay’s Roasted Tomato Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A cozy bowl of roasted tomato soup that’s just waiting to warm you up.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 30-35 minutes until the tomatoes are caramelized and juicy.
- Take the tray out of the oven and let it cool for a few minutes.
- Transfer everything into a blender or use an immersion blender directly in the pot. Add the broth and blend until smooth, doing this in batches if necessary.
- Return the blended soup to the pot, stir in the cream, and let it simmer for about 5 minutes. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves if you like.
Notes
- If you want a bit of heat, sprinkle some red pepper flakes before roasting.
- For a twist, toss in a handful of roasted red peppers.
- This soup keeps well in the fridge for about 3-4 days.
- It freezes quite well; let it cool completely before transferring it to freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: roasting, blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 80mg