Gordon Ramsay Tomato Soup Recipe

When it comes to comfort food, few dishes evoke a sense of warmth and satisfaction like a bowl of homemade tomato soup. Whether it’s a rainy afternoon, a chilly evening, or just a craving for something hearty and wholesome, tomato soup checks all the boxes. And if you’re looking to elevate that experience, Gordon Ramsay’s version of this classic soup is the perfect recipe to try. Known for his expert culinary skills and a no-nonsense approach, Ramsay’s tomato soup recipe stands out by combining bold flavors, a rich texture, and a straightforward approach that any home cook can master.

This recipe is the epitome of simplicity with a twist. The secret is in the ingredients and the technique, which brings out the natural sweetness of the tomatoes while balancing the acidity, creating a soup that’s rich, creamy, and satisfying. In this post, we’re going to take a deep dive into Gordon Ramsay’s tomato soup recipe and explore every detail you need to make this dish your own.

Gordon Ramsay’s tomato soup is everything you want in a comforting bowl of soup: rich, velvety, and packed with flavor. The recipe involves roasting the tomatoes first, which enhances their natural sweetness and deepens the flavor, giving the soup a hearty and robust base. It’s then blended to smooth perfection, with a touch of cream to make it velvety without overpowering the tomato taste.

But there’s more to this recipe than just tomatoes. The inclusion of fresh herbs and a hint of garlic elevates the flavor profile, adding layers of complexity. The best part? This soup can be whipped up in under an hour, making it perfect for a weeknight dinner or a weekend indulgence.

Ingredients Needed

To make Gordon Ramsay’s famous tomato soup, you’ll need the following ingredients:

Tomatoes (preferably ripe and vine-ripened): Around 6-8 medium-sized tomatoes. The fresher the tomatoes, the better the flavor. If you can find local, seasonal tomatoes, go for it. The more flavorful the tomatoes, the better your soup will taste.
Red onion: One medium-sized onion. This adds a natural sweetness that complements the acidity of the tomatoes.
Garlic: 3-4 cloves. Garlic adds depth and a savory element to balance the sweetness of the tomatoes.
Olive oil: A couple of tablespoons to roast the vegetables and create a rich base for the soup.
Vegetable stock: About 3 cups. You can also use chicken stock, but vegetable stock gives it a more pure, tomato-forward flavor.
Tomato paste: A tablespoon or two to intensify the tomato flavor and give the soup a richer consistency.
Fresh basil: A handful of fresh basil leaves, either for garnish or for infusing the soup while it cooks. Basil is a classic pairing with tomatoes, and it adds a fragrant, herby freshness.
Heavy cream: About 1/2 cup, added at the end for richness and smoothness. It’s optional, but it creates a velvety finish to the soup.
Salt and pepper: To taste. You’ll need a good pinch of each to enhance all the flavors in the soup.

Cooking Instructions

Now that you’ve got your ingredients, let’s walk through the cooking process:

Preheat The Oven And Prepare The Tomatoes
- Start by preheating your oven to 400°F (200°C).
- Slice the tomatoes in half and place them on a baking tray.
- Drizzle with olive oil, season with salt, pepper, and a little crushed garlic (or whole cloves, which will roast and soften nicely).
- Roast in the oven for about 25-30 minutes. The tomatoes should be soft and caramelized at the edges. This roasting process will intensify the tomato flavor, making the soup richer.
Caramelize The Onion
- While the tomatoes roast, heat some olive oil in a large pot over medium heat.
- Add the chopped onion and cook for about 5-7 minutes, stirring occasionally, until the onion is soft and golden. This process brings out the natural sweetness of the onion.
Add Garlic And Tomato Paste
- Toss in the garlic (minced or whole, depending on your preference) and cook for another 1-2 minutes, just until fragrant.
- Stir in the tomato paste. This will add depth to the soup and a richer color.
Combine Roasted Tomatoes
- Once the tomatoes are done roasting, remove them from the oven and carefully transfer them to the pot with the onions and garlic.
- Use a wooden spoon to scrape off any caramelized bits from the baking tray (those bits are packed with flavor).
- Stir everything together.
Add Stock And Simmer
- Pour in the vegetable stock and bring the mixture to a boil. Then, lower the heat and let it simmer for about 15-20 minutes, allowing all the flavors to blend and meld together.
Blend The Soup
- Use an immersion blender to blend the soup until smooth and velvety. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be careful, as it will be hot.
Add Cream And Final Seasoning
- Once the soup is smooth, stir in the heavy cream for a rich, creamy texture.
- Taste and adjust the seasoning with more salt, pepper, or fresh herbs if desired.
Serve And Garnish
- Serve hot, garnished with fresh basil leaves or a drizzle of cream if you like. You can also pair it with a slice of crusty bread or grilled cheese for the perfect meal.

Ingredient Insights

Tomatoes: The star of this recipe, tomatoes provide the body and richness of the soup. Roasting them concentrates their natural sugars, making them sweeter and less acidic. Fresh, ripe tomatoes make all the difference, but if you’re using canned tomatoes, opt for whole peeled San Marzano tomatoes, which are known for their superior flavor.
Onions: Onions add sweetness and complexity to the soup. Caramelizing them enhances their natural sugars, which complements the tartness of the tomatoes.
Garlic: Garlic contributes an aromatic and savory depth to the soup. Roasting or lightly sautéing it softens its pungency, allowing it to meld seamlessly with the other ingredients.
Stock: Whether you’re using vegetable or chicken stock, the liquid serves as the backbone of the soup. It adds richness and layers of flavor without overpowering the tomato.
Heavy Cream: The cream adds a luxurious texture to the soup, making it velvety and smooth. If you want a lighter version, you can skip the cream, but it does take the soup to the next level.

Expert Tips

Roasting Is Key: Don’t skip the step of roasting the tomatoes. This enhances the depth of flavor and brings out the sweetness in the tomatoes, making for a much more complex soup.
Use Fresh Herbs: Fresh basil and thyme add brightness to the soup. Try adding a sprig of fresh thyme while simmering the soup for even more flavor depth. Remove it before blending.
Make It Ahead: This soup tastes even better the next day, as the flavors continue to develop. Make a batch and store it in the fridge for 3-4 days, or freeze it for up to three months.
For Extra Smoothness: After blending, strain the soup through a fine mesh sieve to remove any skins or seeds, ensuring a perfectly smooth texture.

Recipe Variations

Spicy Tomato Soup: Add a chopped fresh chili or a pinch of red pepper flakes during the cooking process to give the soup a spicy kick.
Herb Infusion: Try adding a bay leaf or sprigs of rosemary during the simmering process for a different herbal flavor profile.
Vegan Version: Skip the cream and use coconut milk or cashew cream for a dairy-free version of the soup.
Smoky Tomato Soup: Add a few teaspoons of smoked paprika or a dash of liquid smoke to the soup for a smoky undertone.
Roasted Veggies: You can add other roasted vegetables such as carrots, bell peppers, or even sweet potatoes for added flavor and texture.

Final Words

Tomato soup is the ultimate comfort food, and when made with Gordon Ramsay’s method, it’s elevated to a whole new level. Roasting the tomatoes brings out their natural sweetness and depth, while the addition of fresh herbs, garlic, and a touch of cream results in a velvety, rich soup that’s hard to resist. This recipe is simple enough for beginners but also packed with enough flavor to impress seasoned home cooks.

Gordon Ramsay Tomato Soup Recipe