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Gordon Ramsay Tomato Soup and Grilled Cheese

Gordon Ramsay Tomato Soup and Grilled Cheese
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A rich, velvety tomato soup with a deep roasted flavor, brightened by a touch of balsamic and finished with cream for silkiness. Paired with a perfectly golden, buttery grilled cheese featuring melty Gruyère and sharp cheddar for a comforting classic.

Ingredients

Scale
  • 2 tbsp unsalted butter, divided
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 2 lb ripe Roma or plum tomatoes, halved lengthwise
  • 1 cup low-sodium chicken or vegetable broth
  • 1 tsp balsamic vinegar
  • 1 tbsp tomato paste
  • 1/2 tsp granulated sugar
  • 1 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup heavy cream
  • 8 slices sourdough or country bread (1/2-inch thick)
  • 4 tbsp unsalted butter, softened (for bread)
  • 4 oz Gruyère cheese, shredded (about 1 cup)
  • 4 oz sharp cheddar cheese, shredded (about 1 cup)

Instructions

  1. Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a large bowl, toss the halved tomatoes with the olive oil, 1/2 teaspoon of kosher salt, and a few grinds of black pepper. Arrange them cut-side down on the prepared baking sheet. Roast for 30-35 minutes, until the tomatoes are soft and their skins are slightly wrinkled and caramelized at the edges.
  3. While the tomatoes roast, melt 1 tablespoon of the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, for 6-8 minutes until softened and translucent. Do not brown the onions; reduce heat to medium-low if needed.
  4. Add the minced garlic and red pepper flakes (if using) to the pot and cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
  5. Remove the roasted tomatoes from the oven and let them cool for 2-3 minutes. Working in batches if necessary, use your fingers or a small knife to peel away and discard the loosened skins. This step is optional but yields a smoother soup.
  6. Add the roasted tomatoes (including any accumulated juices on the baking sheet) to the pot with the onions. Stir in the tomato paste, balsamic vinegar, sugar, remaining 1/2 teaspoon salt, and the broth. Bring the mixture to a boil over high heat, then reduce to a simmer over medium-low heat. Cook uncovered for 10 minutes, stirring occasionally.
  7. Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, filling it no more than halfway each time, and blend until smooth. Return the puree to the pot.
  8. Stir in the heavy cream and the remaining 1 tablespoon of butter until the butter melts and the soup is glossy. Taste and adjust seasoning with additional salt and pepper if needed. Keep the soup warm over the lowest heat while you prepare the grilled cheese.
  9. In a small bowl, combine the shredded Gruyère and cheddar cheeses. Spread the softened butter (about 1/2 tablespoon per slice) evenly onto one side of each bread slice.
  10. Heat a large non-stick skillet or cast-iron griddle over medium heat. Place 4 bread slices, buttered-side down, in the skillet. Top each slice evenly with the cheese mixture (about 1/2 cup per sandwich). Place the remaining 4 bread slices on top, buttered-side up.
  11. Cook the sandwiches for 3-4 minutes per side, pressing gently with a spatula once during cooking, until the bread is deep golden brown and the cheese is fully melted. If the bread is browning too quickly, reduce the heat to medium-low. Transfer to a cutting board and let rest for 1 minute before slicing.
  12. Slice each grilled cheese sandwich in half diagonally. Ladle the hot tomato soup into four bowls and serve immediately, with the grilled cheese halves either placed on the rim of the bowl or alongside for dipping.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Grilled cheese sandwiches are best eaten immediately; if storing, wrap in foil and refrigerate for up to 2 days. Freezer: Soup can be frozen for up to 3 months in a freezer-safe container; leave 1 inch of headspace. Reheat soup gently over medium-low heat on the stovetop or in the microwave in 30-second bursts. To reheat grilled cheese, place in a 350°F (177°C) oven on a baking sheet for 8-10 minutes until hot and crisp.

Nutrition

Keywords: tomato soup, grilled cheese, Gordon Ramsay tomato soup, roasted tomato soup, creamy tomato soup, grilled cheese sandwich, American comfort food, easy dinner, classic tomato soup, homemade tomato soup

Find it online: https://britishrecipes.uk/gordon-ramsay-tomato-soup-and-grilled-cheese/