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Gordon Ramsay Roasted Tomato Soup

Gordon Ramsay Roasted Tomato Soup
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A deeply savory, velvety smooth tomato soup made by roasting ripe tomatoes with garlic and herbs to concentrate their natural sweetness. Finished with a splash of cream and fresh basil, this soup has a rich, complex flavor with a silky texture.

Ingredients

Scale
  • 3 pounds Roma tomatoes, halved lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, roughly chopped (about 1 cup)
  • 1 medium carrot, peeled and roughly chopped (about 1/2 cup)
  • 1 stalk celery, roughly chopped (about 1/3 cup)
  • 2 tablespoons unsalted butter
  • 1 tablespoon tomato paste
  • 2 cups low-sodium vegetable broth
  • 1/2 cup water
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh basil, thinly sliced (for garnish)
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 425°F (218°C). Arrange the halved Roma tomatoes cut-side up on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Roast for 30–35 minutes, until the tomatoes are shrunken, slightly charred around the edges, and the skins are wrinkled. This concentrates their flavor and adds a subtle smokiness.
  2. While the tomatoes roast, heat a heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tablespoons unsalted butter. When it foams and the foam subsides, add the chopped onion, carrot, and celery. Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened but not browned. This builds the aromatic base of the soup.
  3. Add the smashed garlic cloves and 1 tablespoon tomato paste. Stir constantly for 1 minute until the tomato paste darkens to a rusty red and becomes fragrant. This step caramelizes the paste, removing its raw, acidic taste and deepening the overall tomato flavor.
  4. Pour in the 2 cups vegetable broth and 1/2 cup water, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Add the roasted tomatoes (including any accumulated juices), the thyme sprigs, and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, partially covered, for 15 minutes. This allows the flavors to meld and the vegetables to become very tender.
  5. Remove the thyme sprigs and bay leaf. Using an immersion blender, carefully puree the soup until completely smooth. Alternatively, let the soup cool for 5 minutes and transfer it to a countertop blender in batches. Fill the blender no more than halfway, hold the lid down with a towel, and blend on low then high until velvety. Return the pureed soup to the pot.
  6. Stir in the 2 tablespoons heavy cream and bring the soup back to a gentle simmer over medium-low heat. Taste and adjust seasoning with more salt, pepper, or 1 teaspoon sugar if the soup tastes too acidic. The cream adds richness and balances the brightness of the tomatoes.
  7. Ladle the soup into warm bowls. Garnish with the sliced fresh basil and a drizzle of extra cream or olive oil if desired. Serve immediately.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (about 5–7 minutes). Avoid boiling after adding cream to prevent curdling. If using a blender, always let hot liquids cool slightly and blend in batches for safety.

Nutrition

Keywords: Gordon Ramsay roasted tomato soup, roasted tomato soup, tomato soup recipe, creamy tomato soup, British soup, easy tomato soup, winter soup, healthy tomato soup, roasted garlic soup

Find it online: https://britishrecipes.uk/gordon-ramsay-roasted-tomato-soup/