Gordon Ramsay’s Roasted Tomato Soup
This roasted tomato soup recipe brings together ripe tomatoes, caramelized onions, and garlic roasted to perfection, resulting in a rich, smoky, and silky soup bursting with deep flavor. Inspired by Gordon Ramsay’s signature technique, it’s a comforting classic with a gourmet twist — perfect as a starter or light meal. Easy to make and adaptable, this soup is sure to impress.
Equipment
- Roasting pan or baking sheet
- Blender or food processor (heat-safe)
- Large saucepan or pot
- Knife and cutting board
- Spoon or spatula
Ingredients
- 2.5 lbs (about 6 medium) ripe tomatoes, halved
- 1 large onion, peeled and quartered
- 6-8 garlic cloves, peeled
- 3 tbsp extra virgin olive oil
- 2-3 sprigs fresh thyme
- 3 cups vegetable or chicken stock
- Salt and freshly ground black pepper, to taste
- Optional: pinch of chili flakes
- Optional: 2 tbsp cream or yogurt (for finishing)
- Fresh basil leaves (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Prepare vegetables: Halve the tomatoes, peel and quarter the onion, and peel garlic cloves.
- Arrange on roasting pan: Place tomatoes cut side up, onions, and garlic on the pan. Drizzle with olive oil, sprinkle with salt, pepper, and tuck thyme sprigs among them.
- Roast: Roast in the oven for 35-40 minutes, turning once halfway, until tomatoes are caramelized and soft.
- Blend: Transfer roasted veggies and all pan juices into a blender or food processor. Blend until smooth or leave slightly chunky, depending on preference.
- Simmer: Pour the blended mixture into a saucepan. Add stock gradually to reach your desired consistency. Heat gently and adjust seasoning with salt, pepper, and chili flakes if using.
- Finish: Optional — stir in cream or yogurt for creaminess.
- Serve: Ladle into bowls, garnish with fresh basil leaves and a drizzle of olive oil or cream if desired. Serve hot.
Notes
- For a vegan version, use vegetable stock and omit cream or replace with coconut or cashew cream.
- If soup is too thick, add more stock or water to adjust consistency.
- Roasting at a high temperature is key for caramelization but keep an eye to prevent burning.
- Soup can be made ahead and tastes even better after resting overnight.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
- To make it spicier, add chili flakes during roasting or a dash of smoked paprika.
- For extra smooth texture, strain soup through a fine sieve before serving.