Gordon Ramsay Roasted Tomato Soup Recipe [+Tips]

I remember the first time I tried Gordon Ramsay’s roasted tomato soup. It was a chilly evening and I wanted something comforting yet fancy enough to impress my friends. As soon as I took a spoonful, I was hooked. This isn’t your average tomato soup. it’s packed with layers of flavor thanks to the roasting. The tomatoes caramelize, turning sweet and smoky. The soup feels rich but light. It’s like a warm hug in a bowl, with a burst of freshness from herbs and garlic.

This soup takes the humble tomato and turns it into something unforgettable. Roasting concentrates the flavors and adds that irresistible depth. Ramsay’s version also uses simple, fresh ingredients. nothing fancy but everything purposeful. It’s perfect for a quick dinner or to serve at a cozy gathering.

Gordon Ramsay Roasted Tomato Soup Recipe

Ingredients Needed

When I first gathered ingredients for this soup, I was surprised how simple the list was. You don’t need dozens of things to make a seriously delicious meal.

Here’s what you’ll need:

• Ripe tomatoes (about 2 pounds): Roma or vine-ripened work best.
• Garlic cloves (4-5): Roasting garlic mellows its sharpness.
• Olive oil (3-4 tablespoons): For roasting and flavor.
• Onion (1 medium): Adds sweetness and depth.
• Vegetable or chicken stock (about 3 cups): The soup base.
• Fresh thyme or basil (a few sprigs): For herbal brightness.
• Salt and pepper: To taste.
• Butter (optional, 1 tablespoon): Adds creaminess at the end.

The beauty is how few ingredients create such a complex taste.

Equipment Needed

One of the things I love about this recipe is it doesn’t require fancy gadgets. Here’s what helped me nail it:

• Baking tray: For roasting the tomatoes and garlic.
• Large pot or saucepan: To simmer everything together.
• Blender or immersion blender: To puree the soup until silky smooth.
• Knife and cutting board: For chopping onions and herbs.
• Wooden spoon: To stir gently without mashing the tomatoes too early.

Simple tools but essential for getting that perfect texture and flavor.

Ingredient Science Spotlight

Here’s where it gets really interesting. When you roast tomatoes, something magical happens:

• Caramelization: The natural sugars in tomatoes brown slightly, creating a deep, sweet flavor.
• Maillard reaction: This chemical reaction happens between amino acids and reducing sugars at high heat, boosting savory notes.
• Garlic transformation: Roasting garlic softens its pungency, making it buttery and sweet rather than sharp.
• Stock infusion: Using stock instead of water adds body and richness.

Tomatoes are mostly water but roasting reduces moisture, concentrating their taste. That’s why this soup feels so rich without cream or cheese.

Instructions To Make Gordon Ramsay’s Roasted Tomato Soup

Let me walk you through the steps I follow. It’s straightforward but requires attention to detail.

1. Preheat oven to 400°F (200°C).

2. Prepare Tomatoes And Garlic

   • Cut tomatoes in halves or quarters.
   • Peel garlic cloves but leave whole.
   • Toss both with olive oil, salt and pepper.

3. Roast Tomatoes And Garlic

   • Spread on baking tray.
   • Roast for 30-35 minutes until caramelized and soft.

4. Sauté Onions

   • While tomatoes roast, gently cook chopped onions in a pot with a bit of olive oil until translucent.

5. Add Roasted Ingredients

   • Once tomatoes and garlic are done, add them to the pot.

6. Add Stock And Herbs

   • Pour in the stock.
   • Add thyme or basil sprigs.

7. Simmer

   • Let everything simmer gently for 15-20 minutes.

8. Blend

   • Remove herbs.
   • Use a blender to puree the soup until smooth.

9. Finish

   • Stir in butter if you want a silky finish.
   • Adjust salt and pepper.

Serve warm, maybe with crusty bread.

Common Mistakes & Fixes

I’ve definitely stumbled a few times making this soup. Here’s what to watch out for:

• Tomatoes not roasting enough: If they’re still watery or pale, your soup will be bland. Make sure they get a nice golden brown.
• Overcooking garlic: Burnt garlic tastes bitter. Keep an eye during roasting.
• Not seasoning properly: Salt is key to bring out all flavors. Taste as you go.
• Skipping the blend step: Texture matters. Don’t just mash-puree for that smooth mouthfeel.
• Adding cold stock: Use warm stock to keep simmering going steady.

Fixing these really lifts the soup to the next level.

Smart Substitutions

Life happens. Here are some swaps that still keep things tasty:

• Canned tomatoes (roasted or fresh-style) if fresh aren’t available.
• Shallots instead of onions for a milder, sweeter flavor.
• Vegetable stock for vegetarian/vegan version.
• Smoked paprika or chipotle powder for an extra smoky kick.
• Coconut milk instead of butter for dairy-free creaminess.
• Fresh parsley instead of thyme or basil if that’s what’s on hand.

These swaps make the soup flexible without losing its soul.

FAQs

What Kind Of Tomatoes Does Gordon Ramsay Use For His Roasted Tomato Soup?

He prefers ripe, fresh tomatoes like Roma or plum tomatoes because they roast well and have a rich flavor.

Do I Need To Peel The Tomatoes Before Roasting?

No need to peel them. Roasting softens the skins and adds extra depth to the soup.

Can I Make This Soup Ahead Of Time?

Absolutely. It actually tastes better the next day when the flavors have had time to meld.