Gordon Ramsay’s Roasted Tomato Soup Recipe (Rich & Creamy)

Recreate the deep, caramelized flavor of restaurant-quality tomato soup at home with this easy method inspired by Gordon Ramsay. The secret? Roasting fresh tomatoes, onions, and garlic in a hot oven to concentrate their sweetness and develop a rich, savory depth that you simply can’t get from a can. Blended until velvety smooth and finished with cream, this soup is the ultimate expression of simple ingredients transformed into something spectacular.

This recipe highlights a core cooking principle championed by chefs: building foundational flavor. The extra step of roasting is hands-off but makes all the difference, creating a soup that is both rustic and refined. Paired with a classic grilled cheese sandwich, it’s the definitive comfort food meal that feels gourmet without being complicated.

Why You’ll Love This Recipe

• Chef-Inspired Flavor: Roasting unlocks a deep, sweet, and savory tomato flavor.
• Simple Technique: Mostly hands-off oven time does the work for you.
• Incredibly Versatile: A perfect base for customizing with your favorite herbs or spices.
• Restaurant Quality at Home: Tastes far superior to canned soup or even many restaurant versions.
• Meal Prep Friendly: Makes excellent leftovers and freezes beautifully.

Ingredients & Substitutions

Core Ingredients:

• 2 lbs ripe tomatoes (Roma, vine-ripened, or heirloom), halved
• 1 large yellow onion, quartered
• 4-6 garlic cloves, peeled
• 3 tbsp extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup vegetable broth or chicken broth
• 1 cup heavy cream (or substitute, see below)
• Fresh basil or thyme, for garnish

Easy Substitutions & Variations:

• Cream: For a lighter soup, use half-and-half, whole milk, or full-fat coconut milk (for a vegan version).
• Herbs: Add fresh thyme sprigs to the roasting pan or stir in chopped fresh basil after blending.
• Flavor Boosters: A teaspoon of tomato paste roasted with the veggies, or a splash of balsamic vinegar added before blending, adds incredible depth.
• Spice: Add a pinch of red pepper flakes to the roasting pan for a gentle heat.

Step-by-Step Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large, rimmed baking sheet, arrange the halved tomatoes (cut-side up), quartered onion, and whole garlic cloves. Drizzle generously with olive oil and season well with salt and pepper. Toss to coat.
2. Caramelize: Roast for 35-40 minutes, until the tomatoes are soft, slightly collapsed, and caramelized at the edges. The onions and garlic should be tender and golden.
3. Blend the Soup: Carefully transfer the entire contents of the baking sheet (including all the juices and oil) to a blender. Add the vegetable broth. Secure the lid, and with the center cap removed and a towel placed over the top to allow steam to escape, blend until completely smooth. (Alternatively, use an immersion blender directly in a large pot.)
4. Simmer & Finish: Pour the smooth soup into a medium saucepan. Stir in the heavy cream. Bring to a gentle simmer over medium-low heat and cook for 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
5. Serve: Ladle the hot soup into bowls. Garnish with a drizzle of olive oil, a few fresh basil leaves, or a crack of black pepper. Serve immediately.

Expert Tips for the Best Soup (Gordon’s Way)

• Don’t Rush the Roast: The caramelization on the tomatoes and onions is where the magic (and flavor) happens. Let them get nicely golden brown.
• Season in Layers: Season the vegetables before roasting and season the finished soup to taste. This builds a more complete flavor profile.
• Blend Safely: When blending hot liquids, never fill the blender more than halfway, and always vent the lid to prevent explosive pressure buildup.
• Texture Control: For an ultra-silky, restaurant-style texture, pass the blended soup through a fine-mesh sieve before adding the cream.
• Storage: Let the soup cool completely. Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop.

Nutrition (Per Serving, makes 4): Approximately 280 calories | 4g Protein | 18g Carbohydrates | 23g Fat

If you love rich, creamy soups, you must try our Marry Me Chicken Soup. For another bright and vibrant tomato recipe, check out our 30-Minute Creamy Tomato Basil Soup. This roasted version was inspired by the deep flavor techniques used in Gordon Ramsay’s Roasted Tomato Soup from Tasty Bites Fast.