Gordon Ramsays Roasted Tomato Soup
Gordon Ramsay’s Roasted Tomato Soup is a classic recipe elevated with bold, smoky flavors and a touch of elegance. Perfectly roasted ripe tomatoes, sweet red bell peppers, and caramelized onions form the base of this velvety soup, while fresh basil, balsamic vinegar, and a hint of sugar round out its rich, well-balanced taste. The inclusion of charred garlic and optional heavy cream adds depth and creaminess, making every spoonful indulgent yet wholesome. This comforting soup is easy to prepare, requiring just 15 minutes of prep time, and is packed with vibrant, roasted vegetable goodness that’s perfect for a cozy lunch or dinner. Serve it with crusty bread for dipping, and you’ve got a satisfying meal that’s both rustic and refined. Ideal for weeknight cooking or entertaining, this recipe brings warmth and sophistication to your table. Keywords: roasted tomato soup, Gordon Ramsay tomato soup, easy soup recipe, homemade tomato soup, vegetarian soup, roasted vegetables.
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Recipe Information
Ingredients
- 2 pounds ripe tomatoes
- 1 red bell pepper
- 1 medium yellow onion
- 4 garlic cloves
- 4 tablespoons olive oil
- 3 cups vegetable stock
- 10 leaves fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 400°F (200°C).
Wash the tomatoes and red bell pepper. Cut the tomatoes in half and place them on a baking sheet, cut side up. Cut the bell pepper into quarters, remove the seeds, and place it on the baking sheet.
Peel the onion and slice it into quarters. Add the onion and unpeeled garlic cloves to the baking sheet.
Drizzle the tomatoes, bell pepper, onion, and garlic with 3 tablespoons of olive oil. Sprinkle with salt and black pepper.
Roast the vegetables in the preheated oven for 35-40 minutes, or until they are soft and slightly charred.
Remove the baking sheet from the oven and let the vegetables cool slightly. Peel the skin off the roasted bell pepper and garlic cloves.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the roasted vegetables, including the juices from the baking sheet, and stir well.
Pour in the vegetable stock and add the fresh basil leaves, sugar, and balsamic vinegar. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to let the flavors meld together.
Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, transfer the mixture to a blender in batches and blend until smooth.
Return the soup to the pot, taste, and adjust the seasoning with additional salt and pepper if needed. If you prefer a creamier texture, stir in the heavy cream.
Serve the roasted tomato soup hot, garnished with a drizzle of olive oil or a few fresh basil leaves. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
