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.