If you’re craving a warm, comforting bowl of soup that’s both delicious and easy to make, Gordon Ramsay’s Roasted Tomato Soup is the answer. This rich and creamy soup, with its sweet, roasted tomatoes and silky texture, will definitely bring joy to your taste buds. Perfect for chilly days or anytime you need a cozy meal, this soup is best enjoyed with a toasted cheese sandwich for a match made in heaven.
Why You’ll Love This Recipe
There’s something magical about a bowl of roasted tomato soup—it’s not only comforting but also packed with flavor and nutritional benefits. Roasting the tomatoes and vegetables deepens the flavors, giving you a rich, umami-packed base for the soup. The addition of heavy cream gives it a smooth, velvety texture that elevates the taste. Whether you’re feeding a crowd or just looking for a solo treat, this soup is versatile, satisfying, and guaranteed to make you feel all warm and cozy inside.
Plus, it’s easily customizable! You can add a spicy kick, go vegan, or enhance the flavor with fresh herbs. This recipe can fit almost any dietary need or preference, making it perfect for every home cook.
Ingredients
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2 pounds ripe tomatoes, halved
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1 large onion, quartered
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4 garlic cloves, peeled
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3 tablespoons olive oil
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Salt and pepper to taste
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1 cup vegetable or chicken broth
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1 cup heavy cream
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Fresh basil leaves for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 400°F (200°C).
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On a baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and season with salt and pepper.
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Roast everything in the oven for about 30-35 minutes until the tomatoes are caramelized and juicy.
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Take the tray out of the oven and let it cool for a few minutes. Then, transfer everything into a blender (or use an immersion blender in the pot).
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Add the broth and blend until smooth. You may need to do this in batches!
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Return the blended soup to the pot, stir in the cream, and let it simmer for about 5 minutes. Taste and adjust seasoning if necessary.
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Serve hot, garnished with fresh basil leaves if you like. Enjoy your delicious homemade soup!
Servings and Timing
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Servings: 4-6
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Prep Time: 10 minutes
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Cook Time: 40 minutes
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Total Time: 50 minutes
Variations
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Herbal Twist: Add fresh basil or thyme when blending for a fragrant herbal infusion.
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Spicy Kick: Spice things up by adding red pepper flakes or a swirl of sriracha.
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Vegan Style: Use coconut milk or cashew cream instead of heavy cream for a dairy-free version.
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Extra Texture: For added flavor, try tossing in roasted carrots or red peppers to complement the tomatoes.
Storage/Reheating
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Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. It’s perfect for quick lunches or cozy dinners.
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Freezing: Cool the soup completely before transferring it to freezer-safe bags or containers. It can be frozen for up to 3 months.
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Reheating: To reheat, simply warm it up on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it has thickened too much.
FAQs
Can I use canned tomatoes instead of fresh ones?
Yes! Canned tomatoes are a great shortcut. Use about two cans of whole tomatoes as a substitute for the fresh tomatoes.
What if I don’t have heavy cream?
You can substitute heavy cream with milk, or for a non-dairy alternative, try using coconut milk.
How do I know when the tomatoes are done roasting?
The tomatoes should be slightly caramelized and tender when they’re done. This indicates that they’ve reached peak flavor!
Can I add more vegetables to the soup?
Absolutely! Feel free to add carrots, bell peppers, or zucchini to boost the nutrition and flavor of the soup.
Is this soup kid-friendly?
Yes! This creamy, mild soup is a big hit with kids—especially when paired with a grilled cheese sandwich.
How can I make this soup spicier?
To add spice, try incorporating red pepper flakes, chili powder, or a bit of sriracha for heat.
Can I make this soup in advance?
Yes! The soup stores well in the fridge and actually tastes even better the next day after the flavors have had time to meld.
What if I don’t have a blender?
If you don’t have a blender, you can use an immersion blender directly in the pot to purée the soup. Alternatively, a food processor can also work.
How can I thicken the soup if it’s too runny?
If your soup is too thin, you can simmer it for a bit longer to reduce and thicken it, or add a small amount of cornstarch slurry to achieve the desired consistency.
Can I make this recipe without the cream?
Yes, you can skip the cream for a lighter version, or substitute it with a plant-based cream alternative like cashew cream or coconut milk.
Conclusion
Gordon Ramsay’s Roasted Tomato Soup is a comforting and delicious dish that can be enjoyed by everyone. It’s easy to prepare, packed with flavor, and fully customizable to suit your taste. Whether you’re looking for a cozy meal to enjoy on a cold day or a simple dish to impress guests, this roasted tomato soup is a guaranteed hit. With a few simple ingredients and some creative variations, you’ll have a bowl of comfort in no time!
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Welcome to the Cozy World of Roasted Tomato Soup
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Quinoa Stuffed Bell Peppers are a wholesome and flavorful dish, perfect for a gluten-free, vegetarian lifestyle. Made with fresh vegetables, protein-packed quinoa, and savory herbs, this recipe is a delicious and healthy dinner idea. Keywords: quinoa stuffed bell peppers, gluten-free dinner, vegetarian stuffed peppers.
Ingredients
4 bell peppers
1 cup quinoa
2 cups water
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup pine nuts
1/4 cup fresh basil, chopped
Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C).
Cut off the tops of the bell peppers and remove the seeds and membranes.
Rinse quinoa thoroughly and cook it with water until the liquid is absorbed (about 15-20 minutes).
Sauté onion and garlic in olive oil until translucent.
Add spinach and sun-dried tomatoes; cook until spinach wilts.
Mix cooked quinoa with sautéed veggies. Add pine nuts, basil, salt, and pepper.
Fill bell peppers with the mixture and place in a baking dish.
Bake for 30-35 minutes, until peppers are tender.
Notes
You can add feta cheese or shredded mozzarella for a non-vegan version. Also pairs well with a side salad or roasted potatoes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main course
- Method: Baking
- Cuisine: Mediterranean
