Description
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner, Lunch
- Method: Roasting, Blending, Simmering
- Cuisine: American, British
