Sometimes, dinner doesn’t need to be complicated. Gordon Ramsay’s Roasted Tomato Soup Recipe is proof of that. It’s rich, cozy, and the kind of soup that feels like a warm blanket on a chilly evening. Sure, the name sounds fancy—like you need a British accent and a Michelin star just to attempt it—but here’s the secret: this recipe is wonderfully simple and totally doable in your own kitchen.
As a mom of three in Texas, I can tell you this recipe is my “peace offering” after long, chaotic days. The kids might not always agree on veggies, but when the house fills with the smell of roasted garlic and tomatoes? Suddenly, everyone’s hovering around the kitchen.
Table of Contents
Why You’ll Love Gordon Ramsay’s Roasted Tomato Soup Recipe
- Comfort in a bowl: Smooth, velvety, and satisfying without being heavy.
- Healthy but indulgent: Packed with antioxidants, but still creamy if you add that optional splash of heavy cream.
- Make-ahead friendly: Cook once, enjoy twice—hello leftovers!
- Family-approved: Even picky eaters love dunking bread into it.
What Does Gordon Ramsay’s Roasted Tomato Soup Taste Like?
Think smoky, caramelized sweetness from the roasted tomatoes and peppers, balanced with the tang of balsamic vinegar and freshness of basil. It’s not your average canned tomato soup—this one’s layered, complex, and dare I say, restaurant quality.
Ingredients for Gordon Ramsay’s Roasted Tomato Soup Recipe
One of the reasons I adore Gordon Ramsay’s Roasted Tomato Soup Recipe is because it proves that simple, everyday ingredients can come together to create something extraordinary. You don’t need a fancy pantry or chef-level gadgets—just a handful of fresh produce, a few basics you likely already have in your kitchen, and a touch of patience while the oven works its magic. Let’s walk through each ingredient and why it matters.
- 2 pounds ripe tomatoes – These are the absolute soul of the soup. Fresh, juicy, and full of flavor, ripe tomatoes roast into something smoky and sweet that canned tomatoes just can’t match. If you can, grab ones that smell like sunshine and summer. Trust me, they make all the difference.
- 1 red bell pepper – This adds a subtle sweetness and a hint of smokiness when charred. It also deepens the color of the soup, giving you that vibrant, red-orange glow that looks like it belongs in a cozy café.
- 1 medium yellow onion – Onions are the quiet backbone here. Once roasted, they soften into a mellow sweetness, balancing the acidity of the tomatoes and tying all the flavors together.
- 4 garlic cloves (unpeeled) – Roasted garlic is a little kitchen miracle. The harsh bite of raw garlic transforms into something creamy, nutty, and almost buttery once it’s roasted in its skin.
- 4 tablespoons olive oil – Good olive oil carries all the flavors in this soup. Three tablespoons are for roasting, and one finishes things off in the pot. Choose the best quality you have on hand—it really shines here.
- 3 cups vegetable stock – This gives the soup its body and smooth texture. Go for a low-sodium stock if you can, so you can control the seasoning. If you’ve got homemade stock in the freezer? Even better.
- 10 fresh basil leaves – Fresh basil is non-negotiable. It brightens the soup with an herbal lift that dried basil simply can’t provide. A little goes a long way, but it truly makes the soup sing.
- 1 teaspoon sugar – Just a pinch! Tomatoes can sometimes lean too acidic, and sugar helps balance them out without making the soup taste sweet. Think of it as your behind-the-scenes helper.
- 1 teaspoon salt and ½ teaspoon black pepper – The simplest seasonings, but they’re the ones that make everything pop. Add them gradually, tasting as you go.
- ¼ cup heavy cream (optional) – If you’re in the mood for luxury, swirl in a little cream at the end. It turns the soup silky and indulgent, perfect for when you need that extra comfort.
- 1 tablespoon balsamic vinegar – The surprise guest! This adds a little tang and sweetness, making the flavors more complex and giving the soup that “chef-y” edge without any extra fuss.
If you’re in the mood for pairing this cozy soup with something sweet, you might also love my Apple Cinnamon Loaf Recipe. Imagine dunking warm slices into your soup or enjoying a slice for dessert afterward—pure comfort food bliss!
Instructions: How to Make Gordon Ramsay’s Roasted Tomato Soup Recipe
Making Gordon Ramsay’s Roasted Tomato Soup Recipe isn’t about rushing—it’s about letting simple ingredients transform into something rich and comforting. Here’s your step-by-step guide, with all the little details that make a big difference.
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Roasting is where the magic begins. If you skip this step and just boil your tomatoes, you’ll miss out on that deep, smoky flavor that makes this recipe unforgettable. Think of it as the foundation of the whole soup.
Step 2: Prep the Vegetables
- Wash and cut the tomatoes in half. Place them cut-side up on your baking sheet.
- Slice the red bell pepper into quarters, removing the seeds.
- Peel and quarter the onion.
- Leave the garlic cloves unpeeled—roasting them in their skins keeps them soft and mellow.
Arrange everything in a single layer on your baking sheet. If it feels crowded, split into two sheets. Overcrowding leads to steaming, and steaming = sad veggies, not roasted ones.
Step 3: Drizzle and Season
Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle on the salt and black pepper, then use your hands to toss everything lightly so it’s coated. This step might feel simple, but it’s where flavor starts. Season early, season well.
Step 4: Roast Until Caramelized
Roast for 35–40 minutes, until:
- The tomatoes collapse and release their juices.
- The bell pepper skin blisters.
- The onion edges brown slightly.
- The garlic softens inside its skin.
Don’t be afraid of those darkened edges—that’s caramelization, and it’s pure flavor gold.
Step 5: Cool and Peel
Let the vegetables cool for about 5 minutes. Then peel the skin off the bell pepper (it should slip off easily) and squeeze the roasted garlic from its skin. It’ll be creamy, almost like a paste. Save all the juices from the pan—those are liquid flavor bombs
Step 6: Sauté the Roasted Veggies
In a large soup pot, heat the remaining 1 tablespoon olive oil. Add all your roasted vegetables plus the juices from the pan. Stir them gently for a minute or two—this helps layer the flavors before adding liquid.
Step 7: Add Stock, Basil, and Seasoning
Pour in the 3 cups of vegetable stock, toss in the fresh basil leaves, sugar, and balsamic vinegar. Stir well and inhale that aroma—this is the moment the soup really comes alive.
Step 8: Simmer Slowly
Bring the pot to a gentle boil, then lower the heat. Let it simmer for about 10 minutes. Don’t rush it—this simmering stage helps all those roasted flavors meld into one beautiful, cohesive taste.
Step 9: Blend Until Silky
Use an immersion blender right in the pot to puree the soup until smooth and velvety. If you don’t have one, carefully transfer the soup to a blender in batches. Pro tip: leave a little gap in the lid and cover with a towel—hot soup expands and can splash if sealed too tightly. Safety first!
Step 10: Taste and Adjust
Give it a taste. Too tangy? Add a touch more sugar. Needs a kick? A little extra black pepper will do it. This is your soup now—season it the way you love it.
Step 11: Add Cream (Optional)
If you’re craving luxury, stir in ¼ cup heavy cream at this stage. It mellows the acidity and gives the soup a rich, comforting finish. If you’d rather keep it lighter, skip it—the roasted vegetables already give plenty of creaminess.
Step 12: Serve and Enjoy
Ladle into bowls, drizzle with a little olive oil, garnish with a fresh basil leaf, and crack some black pepper over the top. Don’t forget the crusty bread—because let’s be real, half the joy of tomato soup is dunking bread into it.
👉 Looking for a sweet treat to follow up this cozy soup? Try my Pumpkin Coffee Cake Recipe. It’s moist, spiced just right, and pairs beautifully with a warm bowl of soup.
Tips and Tricks for Perfect Gordon Ramsay’s Roasted Tomato Soup Recipe
- Use ripe summer tomatoes—they’re naturally sweeter.
- Don’t skip the roasting step—that’s where the depth of flavor comes from.
- If you like it spicy, toss in a pinch of red pepper flakes.
- Leftovers? Freeze in single portions for easy future meals.
- Always serve with bread. (No arguments here.)
Storage for Gordon Ramsay’s Roasted Tomato Soup Recipe
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months. Skip the cream if freezing; add it fresh when reheating.
- Reheat: Warm gently on stovetop, stirring often.
FAQs
Can I make this vegan?
Absolutely! Just skip the cream, or swap with coconut milk.
Do I need fresh basil?
Yes—dried basil won’t bring the same fresh, vibrant taste.
What if I don’t have balsamic vinegar?
A splash of red wine vinegar or even lemon juice works in a pinch.
Conclusion
There you have it—Gordon Ramsay’s Roasted Tomato Soup Recipe made simple, approachable, and so satisfying. It’s proof that comfort food can be both nourishing and indulgent. Next time you’re craving something cozy, whip this up and let the roasted tomato magic fill your home.
And hey, if you try it, tag me on Instagram—I’d love to see your bowls of comfort!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Gordon Ramsay’s Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Blending, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Gordon Ramsay’s Roasted Tomato Soup is rich, velvety, and packed with deep caramelized flavors, brought to life with roasted tomatoes, garlic, basil, and a touch of balsamic vinegar.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 red bell pepper, quartered and deseeded
- 1 medium yellow onion, quartered
- 4 garlic cloves, unpeeled
- 4 tablespoons olive oil (3 for roasting, 1 for sautéing)
- 3 cups vegetable stock
- 10 fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup heavy cream (optional)
- 1 tablespoon balsamic vinegar
Instructions
1. Preheat oven to 400°F (200°C).
2. Wash and prepare the vegetables: halve the tomatoes, quarter the bell pepper, peel and quarter the onion, and leave garlic cloves unpeeled.
3. Arrange all vegetables on a baking sheet, cut side up for tomatoes, in a single layer. Use two sheets if needed to avoid crowding.
4. Drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
5. Roast for 35–40 minutes until tomatoes are collapsed and edges are caramelized.
6. Remove from oven and let cool for 5 minutes. Peel the bell pepper skin and squeeze the garlic from their skins.
7. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add all roasted vegetables and pan juices. Stir to warm through.
8. Add vegetable stock, fresh basil, sugar, balsamic vinegar, and smoked paprika (if using). Stir and bring to a gentle boil.
9. Reduce heat and simmer for 10 minutes, allowing flavors to blend.
10. Remove from heat and use an immersion blender to blend until silky smooth. If using a standard blender, blend in batches carefully.
11. Return soup to pot. Taste and adjust seasoning with more salt, pepper, or balsamic vinegar if needed.
12. Stir in heavy cream (if using) and gently heat through without boiling.
13. Serve hot, garnished with olive oil drizzle, fresh basil, and crusty bread on the side.
Notes
For a dairy-free version, omit the heavy cream.
To deepen flavor, add a pinch of smoked paprika or roasted red pepper flakes.
This soup pairs beautifully with toasted sourdough or grilled cheese.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.
