On a chilly winter Sunday, the kitchen felt quiet except for the basket of ripe tomatoes, garlic cloves, and a lone onion on the countertop. Inspired by Gordon Ramsay’s roasted tomato soup, I decided to roast the vegetables, filling the room with the sweet, warm aroma of caramelizing tomatoes and garlic. The air instantly felt cozy, turning a gray afternoon into a little festive moment.

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As the vegetables roasted, the smell drew my kids into the kitchen, curious and hungry. Blending the roasted tomatoes and garlic with cream and broth transformed the simple ingredients into a silky, flavorful soup. Each spoonful balanced the sweetness of the roasted vegetables with the richness of cream, creating a depth that felt surprisingly luxurious for such an easy recipe.

Serving the soup with crusty bread made the meal feel elevated without much effort. The vibrant red color and smooth texture gave the table a warm, inviting touch, making it a dish that brightens a simple lunch or dinner while still feeling special.

Short Description

Gordon Ramsay’s Roasted Tomato Soup a velvety, flavor-packed soup with roasted tomatoes, garlic, onion, and cream. Perfect for cozy lunches or elegant weeknight dinners.

Key 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)

Tools Needed

Baking sheet
Blender or immersion blender
Large saucepan
Knife and cutting board
Ladle

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Ensure the rack is in the center for even roasting.

Step 2: Prepare the Vegetables
Place halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper, ensuring all pieces are lightly coated.

Step 3: Roast
Roast in the oven for 30–35 minutes until the tomatoes are caramelized and juicy, and the onion edges have softened and browned slightly.

Step 4: Blend the Soup
Allow the roasted vegetables to cool for a few minutes. Transfer them into a blender in batches if necessary. Add the broth and blend until smooth. Use an immersion blender directly in the saucepan if preferred.

Step 5: Simmer with Cream
Return the blended soup to the saucepan. Stir in the heavy cream and let it simmer gently for 5 minutes. Taste and adjust seasoning with salt and pepper.

Step 6: Serve
Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve warm. Pair with crusty bread or a grilled cheese sandwich for extra comfort.

Why You’ll Love This Recipe

Roasting enhances natural sweetness and depth of flavor

Creamy, velvety texture without being heavy

Quick and simple with minimal ingredients

Flexible for vegetarian or chicken-based versions

Perfect as a cozy meal or elegant appetizer

Mistakes to Avoid & Solutions

Under-roasting the vegetables
Leads to a less flavorful soup.
Solution: Ensure tomatoes and onions are caramelized with golden edges.

Over-blending
Can make the soup too thin.
Solution: Blend just until smooth and maintain some body.

Adding cream too early
May curdle.
Solution: Stir in cream after removing from heat and simmer gently.

Serving and Pairing Suggestions

Serve with crusty artisan bread or garlic bread.

Pair with a fresh green salad for a light dinner.

For a cozy brunch, serve with grilled cheese sandwiches or toasted paninis.

Can be served in small cups as a starter at dinner parties.

Storage and Reheating Tips

Refrigerate leftover soup in an airtight container for up to 4 days.

Reheat gently over low-medium heat, stirring occasionally to maintain creaminess.

Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

1. Can I use canned tomatoes instead of fresh?
Yes, use 28 oz canned whole tomatoes. Adjust roasting time slightly.

2. Can I make it vegan?
Substitute cream with coconut milk or cashew cream and use vegetable broth.

3. How can I thicken the soup?
Simmer longer to reduce liquid or add a small potato before roasting for natural thickening.

4. Can I store it longer than 4 days?
Refrigeration is safe up to 4 days; freeze for up to 2 months.

5. Can I add spices or herbs?
Yes, thyme or smoked paprika pairs well, but add sparingly to complement the roasted flavor.

Tips & Tricks

Use ripe, in-season tomatoes for maximum flavor.

Roast garlic in its skin to avoid burning.

A splash of balsamic vinegar before blending adds subtle acidity.

Recipe Variations

Spicy Tomato Soup: Add ½ tsp red chili flakes during roasting.

Herbed Tomato Soup: Blend in fresh thyme or rosemary with the broth.

Cheesy Tomato Soup: Stir in grated Parmesan or Gruyère before serving.

Cream-Free Option: Omit cream, add extra broth, and finish with a swirl of olive oil.

Final Thoughts

Roasting the tomatoes, garlic, and onions brings out a rich sweetness and depth that elevates the soup beyond the ordinary. Blending the roasted vegetables with cream creates a silky, luscious texture, while each spoonful offers a perfect balance of savory and subtly sweet flavors, ideal for a relaxed evening or a casual dinner with friends.

This roasted tomato soup is versatile and approachable, with room to experiment by adding herbs, spices, or a sprinkle of cheese. Simple, high-quality ingredients transform into a vibrant, flavorful dish that can easily impress family and guests, making it a reliable choice for weeknight dinners, brunches, or special occasions.

Gordon Ramsay’s Roasted Tomato Soup