Gordon Ramsay’s simple tomato soup tip ‘makes it taste so much better’

Tomato soup is a winter classic that can be much more delicious when cooked according to Gordon Ramsay’s method.

Tomato soup stands out as the ideal chilly-weather dish, particularly when it’s freshly prepared and accompanied by a slice of cheesy toast.

This comforting, wholesome and tasty recipe, revealed by culinary icon Gordon Ramsay, is straightforward to prepare as well.

Gordon demonstrated how to elevate it further by utilising a baking tray to roast the vegetables rather than preparing the soup in a pot, reports the Express.

In an online video, the restaurateur described: “Traditionally, you make it in a pot, but it’s so much better to start it on top of the stove, searing the tomatoes and the garlic.

“When it goes in the oven, you actually roast the tomatoes, not stew them, and there’s actually a big difference in flavour.”

Tomato soup recipe

Gordon stressed: “Be quite generous with the olive oil. It makes the soup nice and glossy.”

The chef explained that the sugar serves to amplify the tomatoes’ inherent sweetness.

Ingredients

For the soup:

• 1.5 kg of sliced tomatoes
• Two sliced red onions
• One peeled garlic
• One tablespoon of balsamic vinegar
• One tablespoon of cayenne pepper
• Tablespoon of sugar
• 100ml of double dream
• One litre of chicken or vegetable stock
• Salt and pepper
• Olive oil for cooking

For the pesto:

• Pine nuts
• 75g sundried tomatoes
• 50g grated parmesan cheese
• Olive oil
• Saved sundried tomato oil

Method

1. Begin by preparing your vegetables. Peel the red onion and garlic, then chop both thinly. Wash your tomatoes under cool water and halve them.
2. Turn on your oven and heat it to 180C. Position a heatproof roasting tray over medium to high heat on the stovetop.
3. Add the chopped onion, garlic, and a dash of cayenne pepper to this tray. Drizzle in a liberal quantity of olive oil ensuring the vegetables are completely covered.
4. Let everything cook for approximately three to four minutes. Place the halved tomatoes onto the tray alongside some salt and pepper to boost the taste. Add a sprinkle of sugar and a drizzle of balsamic vinegar.
5. Keep the tray on high heat for an additional three to four minutes, allowing time for the tomatoes to start caramelising.
6. Thoroughly combine the ingredients, then move the tray into the oven and roast everything for approximately 20 to 25 minutes.
7. Gordon explained that this technique of searing on the hob before roasting in the oven intensifies the flavour, producing a more luxurious soup.
8. After roasting, place the tray back on the stove over medium heat. Add vegetable or chicken stock until it comes halfway up the tomatoes.
9. Bring the liquid to the boil and then reduce the heat to allow it to simmer for three to four minutes.
10. Employ a wooden spoon to carefully crush the tomatoes and stir the mixture while it simmers.
11. Add the cream and mix it completely with the remaining soup, letting it simmer for a further two to three minutes.
12. You can now blend the soup. For a chunkier consistency, employ a potato masher, which Gordon said produces a more “rustic” result.
13. Should you favour a smoother texture, a stick blender will produce a velvety purée.
14. At this stage, your soup is prepared to serve. For a perfect accompaniment, Gordon recommended making cheesy toast to go with this warming dish.

Preparing the pesto

To take your soup to the next level, Gordon recommended finishing it with a “punchy sun-dried pesto” to render it “even more irresistible”.

1. While your vegetables are roasting, begin preparing the pesto. Start by lightly toasting pine nuts in a dry frying pan until they achieve a golden brown colour.
2. Then, transfer the sun-dried tomatoes into a pestle and mortar and grind until they’re completely broken down. If a pestle and mortar isn’t available, a sturdy spoon or alternative blunt implement can serve as a substitute.
3. Season the crushed tomatoes with a touch of black pepper, then incorporate the toasted pine nuts and keep grinding until the consistency begins to turn creamy. Pour in a splash of olive oil alongside some of the oil from the sun-dried tomato jar – this, Gordon notes, will “really help make a stunning pesto”.
4. Lastly, grate in some Parmesan cheese and work the mixture into a silky, creamy paste. Your pesto is now prepared to be spooned over the rich, velvety tomato soup.