Gordon Ramsay’s Roasted Tomato Soup – A Bold & Flavorful Classic! Recipe

I’ve reimagined Gordon Ramsay Roasted Tomato Soup into a restaurant quality creamy soup that layers deep roasted tomato, caramelized garlic, bright herbs, and a surprising finishing touch revealed in the full recipe.

I’m obsessed with this Gordon Ramsay Roasted Tomato Soup because it hits like a restaurant dish but you can make it at home. It’s rich and smoky with layers that keep surprising you, and even after making it a dozen times I still find a new depth in the roast.

I love how a few garlic cloves sing through the sweetness, and a scatter of fresh basil leaves lifts everything at the end. If you want a Tomato Creamy Soup that feels elevated and a Best Ever Tomato Soup moment, this one will make you rethink canned versions, trust me.

Ingredients

• Ripe tomatoes add natural sweetness, vitamins, fibre and a bright, tangy base.
• Olive oil gives richness, healthy fats, a silky mouthfeel and extra flavor.
• Garlic brings savoury punch, tiny protein and immune friendly compounds, slightly sharp.
• Shallots add mild onion sweetness, some fibre and gentle aromatic depth.
• Tomato paste packs concentrated umami, boosts sweetness and tomato intensity.
• Balsamic gives tangy sweetness and acidity, balances richness, little calories.
• Cream adds silkiness, fat for flavor, raises calories, use single for lighter.
• Basil gives fresh herb lift, aroma, tiny vitamins and a peppery-sweet finish.

Ingredient Quantities

• 1.2 kg ripe plum tomatoes (about 2.5 lb)
• 3 tbsp extra virgin olive oil
• 6 garlic cloves
• 2 shallots
• 1 tbsp tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp caster sugar
• 1 tbsp balsamic vinegar
• 700 ml vegetable or chicken stock
• 50 g unsalted butter (about 3 1/2 tbsp)
• 100 ml double cream (or single cream if you want it lighter)
• Salt & freshly ground black pepper
• Small bunch fresh basil leaves
• Crusty bread (optional)

How to Make this

1. Preheat oven to 220C or 425F. Halve
1.2 kg plum tomatoes, toss with 2 tbsp extra virgin olive oil, salt and pepper, add 6 whole garlic cloves in their skins and spread on a tray cut side up.

2. Roast tomatoes and garlic for 35 to 40 minutes until nicely charred and soft. The skins will blister and peel easily after roasting.

3. While tomatoes roast, finely chop 2 shallots and sweat them in 1 tbsp extra virgin olive oil in a large saucepan over medium heat until soft but not brown, about 4 minutes.

4. Add 1 tbsp tomato paste to the shallots and cook 1 to 2 minutes to deepen the flavour, then stir in 2 sprigs fresh thyme, 1 bay leaf and 1 tsp caster sugar.

5. Squeeze the roasted garlic from its skins into the pan, add the roasted tomatoes with any juices, 1 tbsp balsamic vinegar and 700 ml stock. Bring to a simmer and cook gently for 15 minutes so everything melds.

6. Remove the thyme sprigs and bay leaf. Use a stick blender or food processor to blitz soup until smooth. For extra silky texture push the soup through a fine sieve into a clean pot, scraping the back of the sieve with a spoon.

7. Off the heat whisk in 50 g unsalted butter and 100 ml double cream (or single cream if you want it lighter). Taste and season with salt and freshly ground black pepper, adjust sugar or vinegar if too sharp.

8. Tear a small bunch of fresh basil leaves and stir most through the soup, saving a few leaves for garnish. If the soup is too thick add a splash more stock.

9. Serve hot with crusty bread for dipping. For a restaurant look swirl a little extra cream on top and scatter basil. Dont forget to taste as you go so it feels balanced and bold.

Equipment Needed

1. Oven set to 220C or 425F, for roasting the tomatoes
2. Rimmed baking tray lined with foil or parchment, to catch juices
3. Chef’s knife
4. Cutting board
5. Large saucepan
6. Wooden spoon or silicone spatula, for stirring shallots and soup
7. Stick blender or food processor, to blitz until smooth
8. Fine mesh sieve plus a ladle and a whisk, for that extra silky finish and to serve

FAQ

Gordon Ramsay’s Roasted Tomato Soup – A Bold & Flavorful Classic! Recipe Substitutions and Variations

• Tomatoes: swap the fresh plum tomatoes for a 400–800 g tin of whole plum tomatoes, or use ripe vine tomatoes if thats easier.
• Stock: use water plus a good vegetable or chicken bouillon cube, or try mushroom stock for extra umami.
• Double cream: use crème fraiche, or full fat Greek yogurt stirred in off the heat to avoid splitting, or coconut milk for a dairy free version.
• Balsamic vinegar: use red wine vinegar with a pinch of caster sugar, or sherry vinegar for similar depth.

Pro Tips

1) Roast with intent, not a timer. Let the tomatoes get good char and the garlic soften until it practically melts, that char gives depth, and you can even pop the tray under the grill for a minute if it needs more colour. Don’t crowd the tray or they’ll steam instead of caramelise.

2) Blitz safely and strain for velvet. If you use a blender, vent the lid and do small batches or cover with a towel so hot soup wont explode out. For the silkiest mouthfeel push the purée through a fine sieve, pressing with the back of a ladle, it makes a huge difference.

3) Finish off the heat. Whisk in the butter and cream after you take the pot off the stove so the butter emulsifies and the cream wont split. Taste as you go and fix acidity with tiny pinches of sugar or another splash of balsamic, added a little at a time till it sings.

4) Little extras lift it. Tear basil by hand at the end, reserve some for garnish, and serve with garlicky, crusty bread or quick croutons. To make ahead, leave out the cream and butter before freezing, then finish fresh when you reheat.