Gordon Ramsay's Roasted Tomato Soup
Make Gordon Ramsay's famous Roasted Tomato Soup at home! This easy recipe uses oven-roasted tomatoes, onion, and garlic for a deep, caramelized flavor and a luxuriously creamy, restaurant-quality texture.
Servings: 4 servings
Calories: 280kcal
Equipment
- Large Rimmed Baking Sheet
- Blender or Immersion Blender
- Medium Saucepan
Ingredients
- 2 lbs ripe tomatoes (Roma or vine-ripened), halved
- 1 large yellow onion, quartered
- 4 cloves garlic, peeled
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt (or to taste)
- 0.5 tsp black pepper (or to taste)
- 1 cup vegetable broth
- 1 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, toss halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper.
- Roast for 35-40 minutes until the vegetables are tender, caramelized, and the tomatoes have collapsed.
- Transfer the roasted vegetables and all pan juices to a blender. Add vegetable broth and blend until completely smooth.
- Pour the smooth soup into a saucepan. Stir in the heavy cream and bring to a gentle simmer for 5-10 minutes.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh basil or a drizzle of oil, and serve hot.
Notes
Pro Tips (The Chef's Secrets): For maximum flavor, don't overcrowd the baking sheet when roasting—this ensures the vegetables caramelize instead of steam. Season generously with salt and pepper before roasting to draw out moisture and concentrate taste. The key to a velvety texture is blending the soup while it's still hot; if using a countertop blender, always remove the center lid cap and cover with a towel to let steam escape safely. For an extra-smooth finish, pass the blended soup through a fine-mesh sieve before adding the cream. Let the soup simmer gently for at least 5 minutes after adding the cream to allow the flavors to fully marry.