Description
Learn how to make Gordon Ramsay’s famous Roasted Tomato Soup with this delicious recipe. Perfect for cozy nights in, this soup is a must-try!
Ingredients
- – 10 Plum Tomatoes (halved)
- – 1 White Onion (thinly sliced)
- – 2 Cloves Garlic
- – 2 Sprigs Fresh Thyme
- – 2 Bunches Basil
- – 1 Quart (946 ml) Vegetable Stock
- – 4 Tablespoons (60 ml) Vegetable Oil
- – 1 Tablespoon (15 ml) Sugar
- – 2 Teaspoons (10 ml) Paprika
- – 30 ml Balsamic Vinegar
- – 1 Teaspoon (5 ml) Salt
- – 1 Teaspoon (5 ml) Black Pepper
- – 150 ml Cooking Cream
- – 4 Cluster Cherry Tomatoes
- – 1/2 Cup (120 ml) Basil Leaves
Instructions
- Pour some vegetable oil into a pot and cook the white onion and garlic until softened.
- Cut the plum tomatoes in half and place them cut side down on top of the onion mixture in the same pot. Allow them to brown well and season with salt, black pepper, and paprika.
- Incorporate sugar, balsamic vinegar, fresh thyme, and basil into the pot. Let it simmer for about five minutes.
- Pour in the vegetable stock and crush the tomatoes using a spoon or a potato masher.
- Let the mixture cool slightly before moving it into a blender. Blend until smooth.
- Transfer the blended mixture back to the original pot, bring it to a boil, and then let it simmer with the cherry tomatoes for a few minutes. Use the back of a spoon to crush the cherry tomatoes as much as possible. Add cooking cream to achieve the desired creaminess while ensuring the tomato and onion flavors remain prominent.
- Ladle the soup into bowls and garnish with basil leaves. Serve and enjoy!
Notes
- Blend the tomato mixture until smooth for a velvety consistency.
- Adjust the cream amount to your desired level of creaminess.
- Crush the cherry tomatoes thoroughly to infuse their flavor into the soup.
