Gordon Ramsay’s Roasted Tomato Soup

Gordon Ramsay’s Roasted Tomato Soup brings together the richness of slow-roasted tomatoes with layers of garlic, onion, and fresh herbs for a bowl that feels rustic yet refined. Tomatoes caramelize in the oven until their natural sweetness deepens, then get blended into a silky base with stock and cream. The soup feels cozy enough for a weeknight meal yet polished enough to serve at a dinner table. Each spoonful feels like warmth in a bowl.

I find this recipe has a way of taking something simple and turning it into a real kitchen moment. The roasting step makes the whole house smell amazing, and you know something special is coming even before the first taste. Whether enjoyed with a hunk of crusty bread or poured into a mug to sip by itself, this soup never fails to deliver comfort with character.

Why You’ll Love This Recipe

What makes Gordon Ramsay’s roasted tomato soup stand out is how every element works in harmony.

Depth of flavor: Roasting the tomatoes concentrates their sweetness and balances their acidity.

Silky smoothness: Blending with cream gives the soup a luxurious texture.

Fresh herbs: Basil and thyme provide brightness against the richness.

Restaurant quality at home: Simple steps create a dish that feels professional.

Flexible and forgiving: Works with fresh summer tomatoes or reliable canned ones.

Family friendly: It’s a balance of sweet and savory that appeals to both kids and adults.

I always appreciate how adaptable this soup can be. Some days I swirl in extra cream for indulgence, and other times I leave it lighter with more stock. Little tweaks like that keep the dish fresh without taking away its soul.

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Ingredients

For the Soup:

• 2 pounds ripe tomatoes, halved
  
• 1 large onion, roughly chopped
  
• 6 garlic cloves, peeled
  
• 3 tablespoons olive oil
  
• 3 cups vegetable or chicken stock
  
• ½ cup heavy cream (optional, for richness)
  
• 1 tablespoon tomato paste
  
• 1 teaspoon sugar (to balance acidity)
  
• ½ teaspoon red pepper flakes (optional, for heat)
  
• Salt and freshly ground black pepper, to taste
  

Fresh Herbs:

• 1 sprig fresh thyme
  
• A handful of fresh basil leaves
  

For Garnish:

• Extra cream or olive oil drizzle
  
• Fresh basil or parsley
  
• Croutons or toasted bread
  

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Step-by-Step Instructions

1. Roast the Tomatoes

Preheat the oven to 400°F. Arrange halved tomatoes, onion pieces, and garlic cloves on a large baking tray. Drizzle generously with olive oil, sprinkle with salt and pepper, and add the thyme sprig. Roast for 30 to 40 minutes until tomatoes shrink slightly and edges caramelize. That deep roasting builds the base flavor of the soup.

2. Simmer with Stock

Transfer the roasted vegetables into a large pot. Add tomato paste, stock, and sugar, then stir well. Bring everything to a gentle simmer over medium heat. Let it cook for 15 minutes so flavors meld and soften. This step makes the soup heartier and rounds out the acidity of the tomatoes.

3. Blend Until Smooth

Remove the thyme sprig and discard. Use an immersion blender to puree the mixture until completely smooth. If using a countertop blender, work in batches, blending carefully so the hot liquid doesn’t spill. At this point, taste and adjust seasoning with more salt, pepper, or sugar if needed.

4. Finish with Cream

Return the blended soup to low heat. Stir in heavy cream if you want a richer texture. This makes the soup silky and adds that classic restaurant-style finish. Keep it on a gentle heat, never boiling, so the cream stays smooth.

5. Serve Warm

Ladle the soup into bowls. Add a drizzle of cream or olive oil over the top, sprinkle with fresh basil or parsley, and scatter on some crunchy croutons. It’s a simple finish that makes the soup look and feel inviting right before serving.

Tips & Variations

• Make it lighter: Skip the cream and stick with stock for a more brothy version.
  
• Boost the flavor: Add a roasted red pepper to the tray for extra sweetness.
  
• Go spicy: Sprinkle in chili flakes or add a fresh red chili while roasting.
  
• Change the herbs: Try oregano or rosemary instead of thyme for a different aroma.
  
• Meal prep friendly: Freeze in portions without cream added, then stir cream in when reheating.
  

One thing I often do is roast an extra tray of tomatoes and freeze them. That way I can whip up this soup anytime with a head start on flavor. It’s an easy little kitchen hack that makes weeknight cooking so much faster.

Serving Suggestions

This roasted tomato soup can stand proudly on its own but pairs beautifully with a range of dishes. A classic option is a gooey grilled cheese sandwich, where the crunchy bread and melted cheese dip perfectly into the warm soup. Fresh green salads work well too, balancing the richness with crisp textures. For heartier meals, serve it alongside roast chicken or pan-seared fish.

When I serve this for guests, I like to add a topping bar with croutons, fresh herbs, a drizzle of pesto, and maybe some grated Parmesan. It turns the soup into an interactive dish where everyone can garnish their own bowl the way they like. That small touch makes the meal feel more personal and fun.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Yes, canned plum tomatoes work well when fresh ones aren’t in season. Just roast them lightly in the oven to deepen their flavor before blending.

How do I store leftovers?

Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, not boiling, to maintain the smooth texture.

Can I freeze this soup?

Absolutely. Leave out the cream before freezing. Store in portions for up to 3 months, then reheat and stir in cream before serving.

How do I make it vegan?

Use vegetable stock and skip the cream. You can add a splash of coconut milk for creaminess.

Why add sugar to tomato soup?

Tomatoes can sometimes taste acidic. A small pinch of sugar balances the flavor without making the soup sweet.

Can I make this ahead of time?

Yes, the soup develops even better flavor if made the day before. Just cool completely, store, and reheat gently when ready.

Final Thoughts

Gordon Ramsay’s roasted tomato soup brings out the best in humble ingredients, transforming everyday tomatoes into a dish that feels like comfort and luxury at once. The roasting step unlocks flavors that simmer beautifully into a silky base, making the soup equally suited for casual meals or special occasions.

I love how this recipe leaves room for creativity while keeping its heart true to classic flavors. Some nights it’s rich with cream, other times it’s light and brothy, yet it always feels satisfying. Every spoonful tastes like care and patience, the kind of cooking that makes simple food unforgettable.