Gordon Ramsey's Delicious Tomato Soup
If you take the time to make Gordon Ramsey's Tomato Soup, I don't think you will be disappointed, it leaves your home smelling wonderful and your tummy full
If you take the time to make Gordon Ramsey's Tomato Soup, I don't think you will be disappointed, it leaves your home smelling wonderful and your tummy full
- Carbohydrate 18.6431687603056 g
- Cholesterol 0 mg
- Fat 3.45023859215319 g
- Fiber 0.346988257670223 g
- Protein 0.326396764478885 g
- Saturated Fat 0.476666679878201 g
- Serving Size 1 1 Serving (1422g)
- Sodium 5640.51341628867 mg
- Sugar 18.2961805026354 g
- Trans Fat 0.110273068148426 g
- Calories 104 calories
Step-by-step
- Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized.
- Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock.
- For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.
Deep crimson velvet with a glossy surface sheen defines a properly made roasted tomato soup, yielding a thick body that coats the back of a spoon rather than running like broth. High-heat roasting at 425 degrees Fahrenheit transforms the natural sugars in the alliums and nightshades, creating concentrated fond on the baking sheet that dissolves entirely when the hot vegetable stock hits the blender jar. Utilizing a heavy-rimmed aluminum half-sheet pan ensures even heat distribution, preventing the sliced onions from burning before the garlic cloves turn golden brown.
Common failures usually stem from rushing the roasting phase or adding cold stock to a high-speed blender. Tomatoes must caramelize until deeply browned at the edges to eliminate raw acidity, yet garlic requires careful placement beneath the onion slices to prevent bitter charring during the 45-minute prep window. Pouring boiling stock into the spinning blade creates enough steam pressure to blow the lid off standard kitchen appliances, so pouring hot liquid slowly through the feed hole while running the machine at medium speed is critical for safety and emulsification.
Controlling consistency requires gradual liquid addition, stopping well before the maximum volume if a denser purée is preferred. Vegetable stock works well for maintaining a vegan profile, though chicken stock provides a heavier mouthfeel if dietary restrictions permit. Adjusting the final texture depends entirely on blade speed and the total volume of stock added, meaning cooks should reserve a half-cup of liquid until the very end to correct any over-thinning mistakes.
Storing leftovers requires transferring the soup to airtight glass containers once it reaches room temperature, where it will hold safely in the refrigerator for up to four days. Freezing is entirely viable for up to three months, provided the container leaves an inch of headspace for liquid expansion. Reheating must happen gently over medium-low heat on the stovetop, stirring constantly to prevent the residual olive oil from separating from the tomato solids.
