Gordon Ramsay's 'irresistible' roasted tomato soup is a salve for cold evenings

22 October 2023 , 14:00

763     0

Homemade tomato soup is one of the nation's favourite hearty meals (stock photo) (Image: Getty Images/iStockphoto)

As the colder temperatures kick in and the days get shorter, many of us crave nothing more than a hearty bowl of soup to keep us feeling cosy.

Easy to make and reminiscent of our childhoods, creamy tomato soup is one of the nation's favourite comfort foods. Celebrity chef Gordon Ramsay is a fan of the "rich and gutsy" soup - and he's explained how we can make the classic dish even better.

The Kitchen Nightmares star has even offered ways to make it better by drizzling pesto over the top and roasting the vegetables on a baking tray instead of putting all the ingredients in a pot.

Gordon Ramsay claims roasting the tomatoes can add flavour (Gordon Ramsay)

In a recipe video, Ramsay explained: "Traditionally, you make it in a pot, but it's so much better to start it on top of the stove, searing the tomatoes and the garlic. When it goes in the oven, you actually roast the tomatoes, not stew them, and there’s actually a big difference in flavour."

Gordon Ramsay's tomato soup recipe

Ingredients

For the soup:

Dr Michael Mosley shares exercise that can cut cholesterol and blood pressure

• 1.5 kg of sliced tomatoes
• Two sliced red Onion
• One peeled garlic
• Tablespoon of balsamic vinegar
• Tablespoon of cayenne pepper
• Tablespoon of sugar
• 100ml of double dream
• 1 litre of chicken or vegetable stock
• Salt and pepper
• Olive oil for cooking

For the pesto:

• Pine nuts
• 75g sundried tomatoes
• 50g grated parmesan cheese
• Olive oil
• Saved sundried tomato oil

To serve:

• It is recommended to pair this dish with cheesy toast.

Kitchen equipment

• Deep baking tray which is both stove and oven-proof
• Frying pan
• Pestle and mortar
• Stick blender or a potato masher

Instructions

Making the soup:

First, prepare your vegetables. Peel the skin from your red onion and garlic and finely slice them up while washing and slicing your tomatoes in half. Preheat your oven to 180C. Take your stove-proof baking tray and place it on the stove at medium-high heat before placing your cayenne pepper, garlic and onions on the tray.

Add a 'generous' amount of olive oil to coat the vegetables. According to Ramsay, this makes the soup 'nice and glossy'. The vegetables should be cooked for around three to four minutes. You should then add your sliced tomatoes to the baking tray and some salt and pepper for extra flavour. Sugar and balsamic vinegar should go in next.

Ramsay explained that the sugar is used to intensify the sweetness of the tomatoes. Cook the tomatoes on a high heat for around three to four minutes until the tomatoes begin to caramelise. Next, mix the vegetables together and place them in the oven for around 20 to 25 minutes. Ramsay says searing and roasting the vegetables in a baking tray will give the finished product a richer flavour.

Gordon Ramsay serves homemade tomato soup with cheesy toast (Gordon Ramsay)

Once the tomatoes are done, take them out of the oven and put them back on the stove on medium heat. Pour your stock until it sits halfway up the tomatoes and bring it to the boil before simmering it for three to four minutes. You should use a wooden spoon to break up the tomatoes and stir the mixture while it is simmering. Next, add the cream and stir it well into the mixture before continuing to let it simmer for two to three minutes.

You can then either use a potato masher or a stick blender to blend the vegetables. A potato masher will make the soup more 'rustic', as Ramsay explains it will still have chunky vegetables in it while a stick blender will completely liquify the soup. The soup will then be ready to eat, and Ramsay recommends having it with some cheesy toast.

To make the pesto:

Supermarket expert shares little-known box trick that makes veg look 'fresher'

According to Ramsay, the best way to make tomato soup 'even more irresistible' is to make a "punchy sun-dried pesto" to drizzle on top of the soup. Once your sizzling vegetables are in the oven, you can start preparing the pesto. To start, toast your pine nuts in a frying pan for a few minutes until they are golden.

You can then put the sundried tomatoes in a pestle and mortar until they have completely broken down, or use a spoon or another blunt object as an alternative. Next, season the sundried tomatoes with pepper, and add the pine nuts while continuing to break it down until the mixture starts to become creamy. A drizzle of olive oil along with some of the oil that came with the tomatoes can help to make a stunning 'pesto', Ramsay advises. Once you have added grated parmesan cheese ground it down into a creamy mixture, the pesto will be ready to be added to your soup.

Jamie Saunderson