Gordon Ramsay Roasted Tomato Soup With Real Depth

The first time I made Gordon Ramsay’s roasted tomato soup, I was trying to impress my dad — who thinks tomato soup is just ketchup in a bowl (his words, not mine). I followed a random recipe online, dumped canned tomatoes into a pot, and served it with grilled cheese. He said, “It’s fine.” I died a little inside.

But then I tried Gordon’s version — roasting real tomatoes until their skins blistered and sweetened, blending them with garlic, onions, and a dash of vinegar for sharpness. It didn’t taste like soup. It tasted like summer got a second chance.

This soup is rich, silky, and loaded with umami — nothing like that watery cafeteria stuff. With a swirl of crème fraîche or a drizzle of olive oil, it’s bold enough to serve at dinner, but cozy enough for cold afternoons with a hunk of sourdough.

Why Gordon Ramsay Roasted Tomato Soup Works & Where Most Go Wrong

• They don’t roast the tomatoes. That step is non-negotiable — roasting deepens flavor.
• Using watery store-bought tomatoes. Ramsay always says: use the best you can find or wait until they’re in season.
• No acidity. Gordon balances sweetness with vinegar or lemon for sharpness.
• No texture layering. He often finishes with a swirl of crème fraîche or a drizzle of oil to round it out.
• Overcooking after blending. Once you blend it, don’t boil it — just gently heat.

What Gordon Ramsay Says About Roasted Tomato Soup

Gordon believes tomato soup should never be flat or bland. He roasts tomatoes with garlic and herbs, adds a bit of onion or leek for complexity, and balances the natural sweetness with acidity. His golden rule: don’t skimp on seasoning, olive oil, or time in the oven — the flavor is built there, not in the pot.

How I Make Gordon Ramsay Roasted Tomato Soup My Way

I start with Gordon’s core: roast the tomatoes. No skipping. I use a mix of plum and cherry tomatoes — the cherries add sweetness that gives the soup real depth. I always toss in a whole head of garlic, halved crosswise, and roast it alongside until golden and jammy.

Once everything’s blistered and bubbling, I blend it with sautéed onions, fresh basil, and a splash of sherry vinegar (Gordon uses red wine vinegar, but I like the warmth of sherry here). And just before serving, I swirl in a spoonful of crème fraîche — because silky > boring.

If you want to level this up for guests, top it with crispy basil or grilled sourdough croutons. Trust me — it’s soup, but with swagger.

Ingredients For Gordon Ramsay Roasted Tomato Soup (with my notes)

• 2 lbs ripe plum tomatoes, halved
  Roma works too — you want dense flesh, not watery beefsteak types.
• 1 cup cherry tomatoes
  Adds natural sweetness and color.
• 1 large onion, chopped
  Yellow or sweet — avoid red.
• 1 whole head of garlic, halved
  Roast it cut side down, skins on.
• 3 tbsp olive oil, divided
• Salt + freshly cracked pepper, to taste
• 1 tsp sugar (optional)
  Helps balance acidity if tomatoes aren’t perfectly ripe.
• 2 cups vegetable stock (or chicken if not vegetarian)
• 1 tbsp red wine vinegar (or sherry vinegar — my fave tweak)
• Handful of fresh basil leaves
• 1 tbsp crème fraîche or heavy cream, for garnish
  Optional but makes it feel luxe.

Optional:

• Chili flakes, if you like a little heat
• Grilled sourdough, for dipping
• Crispy basil leaves, for topping

🍅 I like to line my baking tray with parchment — easier cleanup and caramelization without sticking.

How To Make Gordon Ramsay Roasted Tomato Soup Step By Step

1. Preheat oven to 400°F (200°C). Line a baking tray with parchment.
2. Roast the tomatoes & garlic. Arrange plum and cherry tomatoes cut-side up. Add the halved garlic bulb (cut-side down). Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper. Roast for 35–40 minutes until skins blister and edges caramelize.
3. Sauté the onion. In a large pot, heat 1 tbsp olive oil over medium. Cook onion until soft and golden, about 8–10 minutes.
4. Squeeze in roasted garlic. Let it cool slightly, then squeeze the soft cloves out of the skins into the pot. Discard skins.
5. Add roasted tomatoes. Tip everything from the tray into the pot, including juices.
6. Pour in stock + vinegar. Add 2 cups stock and vinegar. Simmer gently for 5–10 minutes.
7. Add basil & blend. Toss in fresh basil, then use an immersion blender (or transfer to a blender in batches) until smooth.
8. Taste & adjust. Add salt, pepper, or a pinch of sugar as needed.
9. Serve hot. Finish with a swirl of crème fraîche, a crack of pepper, or crispy basil.

🥄 Mini tip: If your soup feels thin, simmer it uncovered for 5–10 minutes after blending to reduce it slightly.

What I Got Wrong (And How I Fixed It)

• Mistake: Using out-of-season tomatoes. The soup tasted flat and acidic.
  Fix: I now add cherry tomatoes and a pinch of sugar to balance off-season acidity.
• Mistake: No roasting. Once I tried skipping the oven. Big mistake. It turned into plain tomato purée.
  Fix: Always roast, always caramelize. No exceptions.
• Mistake: Boiling after blending. It separated and got weirdly foamy.
  Fix: I heat gently after blending and serve it just hot, not boiling.

Pro Tips That Change The Game For Gordon Ramsay Roasted Tomato Soup

• Roast everything. Even onions can be roasted for extra flavor, not just tomatoes.
• Blend with basil at the end. Don’t cook the basil — it gets bitter if simmered too long.
• Use parchment. Roasting on parchment makes cleanup easier and saves all those sweet juices.
• Finish with crème fraîche or infused oil. Try garlic oil or chili oil for depth.
• Always taste after blending. Every tomato batch is different — sugar or vinegar may be needed.

Variations That Actually Hold Up For Gordon Ramsay Roasted Tomato Soup

• Spicy Tomato Soup: Add ½ tsp chili flakes or a fresh red chili to the roasting pan.
• Creamy Tomato Basil Soup: Stir in ½ cup heavy cream after blending for a richer result.
• Tomato & Red Pepper Soup: Add one roasted red pepper to the blend — sweetens beautifully.
• Roasted Tomato Gazpacho: Let it cool and serve chilled with chopped cucumber and parsley.

How To Store & Use Leftover Roasted Tomato Soup

• Fridge: Store in airtight container for 4–5 days.
• Freezer: Freeze in portions for up to 3 months. Reheat gently.
• Leftover ideas:
  • Use as a pasta sauce base with garlic and chili flakes
  • Add cooked rice or lentils to bulk it up for lunch
  • Pour over grilled cheese croutons for a showstopper starter

FAQs

Can I use canned tomatoes instead?

Yes, in a pinch. Use San Marzano or fire-roasted tomatoes — but you’ll lose the roasted depth.

Why is my tomato soup bitter?

Likely over-roasted garlic or unbalanced acid. Add sugar or more cream to smooth it out.

Do I have to strain the soup?

Not always. If you like it extra silky, pass it through a fine mesh strainer after blending.

Can I make this vegan?

Absolutely. Just skip the crème fraîche or swap with a drizzle of coconut cream or cashew yogurt.

What tomatoes are best for roasting?

Plum or Roma are ideal — meaty, less water, and deep flavor. Cherry tomatoes are great for sweetness.

From My Kitchen To Yours

This isn’t just tomato soup — it’s layered, bold, and elegant enough for dinner guests. I make it every fall… and every time I need something cozy but still chef-y.