I love how this soup is both elegant and simple. It uses fresh, wholesome ingredients and doesn’t require much hands-on time. Roasting the tomatoes, onion, and garlic adds so much depth, and once blended with broth and cream, the result is a silky soup with bold, vibrant flavor. It’s perfect on its own, but when I pair it with a grilled cheese sandwich, it becomes a complete and satisfying meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ripe tomatoes, halved
onion, quartered
garlic cloves, peeled
olive oil
salt and pepper
vegetable or chicken broth
heavy cream
fresh basil leaves (optional, for garnish)
Directions
I start by preheating my oven to 400°F (200°C).
On a baking sheet, I arrange the halved tomatoes, onion quarters, and peeled garlic cloves. I drizzle them with olive oil and season generously with salt and pepper.
I roast the vegetables in the oven for about 30–35 minutes until everything is caramelized and tender.
After removing the tray from the oven, I let the vegetables cool slightly before transferring them to a blender.
I add the broth and blend until smooth. Depending on the size of the blender, I may need to do this in batches.
I pour the blended soup into a large pot, stir in the heavy cream, and let it simmer gently for about 5 minutes.
Before serving, I taste and adjust the seasoning if needed, then garnish with fresh basil leaves.
Servings and timing
This recipe serves 4 people generously. It takes about 10 minutes to prep and 35 minutes to cook, so the total time is approximately 45 minutes.
Variations
For a spicy kick, I add red pepper flakes or a swirl of sriracha.
To keep it vegan, I replace the cream with coconut milk or cashew cream.
When I want more depth, I add roasted red peppers or carrots before blending.
A handful of fresh basil or thyme blended into the soup gives it a fragrant herbal touch.
Sometimes I stir in a splash of balsamic vinegar just before serving to deepen the flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The soup reheats beautifully on the stove or in the microwave. For longer storage, I freeze it in airtight containers or freezer-safe bags for up to 3 months. To reheat, I let it thaw in the fridge overnight and then warm it gently over medium heat, stirring often.
FAQs
Can I use canned tomatoes instead of fresh ones?
Yes, I can use about 2 cans of whole tomatoes if I don’t have fresh ones. It’s a great shortcut and still gives amazing flavor.
What if I don’t have heavy cream?
I often substitute with milk, half-and-half, or even coconut milk for a dairy-free version.
How do I know when the tomatoes are done roasting?
When the tomatoes look caramelized and soft, and the onions and garlic are golden and tender, they’re ready to blend.
Can I add more vegetables to the soup?
Definitely. I like to add carrots, bell peppers, or even zucchini for more texture and nutrients.
Is this soup kid-friendly?
Yes, it’s creamy, mild, and smooth—perfect for kids, especially when I serve it with grilled cheese.
Conclusion
Gordon Ramsay’s roasted tomato soup has become one of my go-to comfort recipes. It’s simple, satisfying, and packed with flavor from roasted vegetables and creamy broth. Whether I’m making it for a weeknight dinner or a cozy weekend lunch, it always delivers that warm, homemade feel I crave.
This rich and creamy roasted tomato soup by Gordon Ramsay is bursting with roasted flavor and made with simple ingredients. A cozy, comforting bowl perfect for lunch or dinner.
Ingredients
2 pounds ripe tomatoes, halved
1 large onion, quartered
4 garlic cloves, peeled
3 tablespoons olive oil
Salt and pepper, to taste
1 cup vegetable or chicken broth
1 cup heavy cream
Fresh basil leaves, for garnish (optional)
Instructions
Preheat oven to 400°F (200°C).
Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast for 30–35 minutes until tomatoes are caramelized and soft.
Let cool slightly, then transfer to a blender. Add broth and blend until smooth (work in batches if needed).
Pour blended soup into a large pot. Stir in heavy cream and simmer over low heat for 5 minutes.
Adjust seasoning if needed.
Serve hot, garnished with basil if desired.
Notes
Canned Tomatoes Option: Use two 14-oz cans of whole peeled tomatoes if fresh ones aren’t available.
Vegan Alternative: Substitute heavy cream with coconut milk or cashew cream.
Flavor Boost: Add fresh basil, thyme, or a splash of balsamic vinegar.
Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
Pairing: Serve with grilled cheese for a classic comfort combo.
