Gordon Ramsay Roasted Tomato Soup
Gordon Ramsay Roasted Tomato Soup is an easy and delicious comfort meal perfect for any occasion.
Equipment
- oven
- Baking Sheet
- blender
- Pot
- Fine mesh sieve
Ingredients
Vegetables
- 2 lbs ripe tomatoes, halved Roma or vine-ripened work best
- 1 large onion, quartered
- 4 cloves garlic, peeled
Seasonings
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar optional, to balance acidity
- 1 teaspoon balsamic vinegar
- ½ teaspoon red pepper flakes optional, for spice
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Broth
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste
Optional Ingredients
- ½ cup heavy cream optional, for a creamy finish
- fresh basil for garnish
Instructions
Roast the Tomatoes and Garlic
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss ingredients together. Arrange tomatoes, onions, and garlic on the sheet. Drizzle with olive oil, salt, black pepper, and thyme.
- Roast for 25-30 minutes until tomatoes are soft, slightly charred, and caramelized.
Blend the Soup
- Transfer to a blender. Add the roasted tomatoes, onions, garlic, and pan juices.
- Add broth and tomato paste. Blend until smooth and creamy.
- Strain for extra smoothness using a fine-mesh sieve.
Simmer and Finish the Soup
- Pour into a pot. Heat over medium-low, stirring in balsamic vinegar and red pepper flakes.
- Simmer for 5-10 minutes.
- Add cream if using and stir in heavy cream for extra richness.
Serve and Enjoy
- Garnish and plate. Serve hot, topped with fresh basil and a drizzle of olive oil or cream.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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