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Gordon Ramsay Spicy Tomato Soup

Gordon Ramsay Spicy Tomato Soup - recipe card
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Inspired by Gordon Ramsay, this spicy tomato soup is velvety smooth with a gentle chili kick. Roasting the tomatoes and garlic deepens their sweetness, while a touch of cream and fresh basil adds richness and brightness. Perfect for a comforting lunch or an elegant starter.

Ingredients

Scale
  • 2 lb ripe tomatoes, halved (about 6 medium)
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 2 cups chicken or vegetable stock
  • 1/4 cup heavy cream
  • 1/4 cup fresh basil leaves, chopped
  • Additional salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the tomato halves, chopped onion, and unpeeled garlic cloves with olive oil, 1 tsp kosher salt, black pepper, red pepper flakes, and smoked paprika until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet, cut sides up. Roast for 30-35 minutes, until the tomatoes are softened, slightly charred at the edges, and the onions are golden. The garlic should be soft and fragrant.
  4. Remove from oven and let cool slightly. Once cool enough to handle, squeeze the garlic cloves out of their skins into a small bowl; discard skins.
  5. Transfer the roasted tomatoes, onions, and garlic to a large pot or Dutch oven. Add the tomato paste and cook over medium heat for 1-2 minutes, stirring constantly, to deepen the flavor.
  6. Pour in the stock and bring to a simmer. Reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
  7. Remove from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a countertop blender and blend until smooth, then return to the pot.
  8. Return the pot to low heat. Stir in the heavy cream and chopped basil. Simmer gently for 5 minutes, but do not boil. Taste and adjust seasoning with additional salt and pepper.
  9. If the soup is too thick, thin with a little extra stock or water to reach desired consistency.
  10. Ladle into warm bowls and garnish with extra basil or a swirl of cream if desired.

Notes

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, until hot. Do not boil after adding cream. For a vegan version, substitute the heavy cream with coconut milk and use vegetable stock.

Nutrition

Keywords: spicy tomato soup, Gordon Ramsay soup, tomato soup recipe, roasted tomato soup, spicy soup, homemade tomato soup, easy tomato soup, creamy tomato soup, British soup, comfort food, lunch recipe, dinner recipe

Find it online: https://gordonramsayeats.com/gordon-ramsay-spicy-tomato-soup-recipe/