Gordon Ramsay Tomato Soup Recipe
Every spoonful bursts with flavor as roasted tomatoes are pureed to silky perfection with aromatic herbs and spices.Adding a splash of balsamic vinegar gives it an irresistible tang that balances the sweetness of the tomatoes beautifully.For the best results, remember to use the ripest tomatoes you can find; they make all the difference in achieving that rich, deep flavor.
Ingredients
- 2 lb. Tomatoes
- 1 Onion chopped
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Sugar
- 1 tsp Thyme
- 2 cups Vegetable Stock
- 1/2 cup Cream
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Cut the tomatoes into halves and place them on a baking tray.
- Add the chopped onion and garlic cloves to the tray.
- Drizzle everything with olive oil.
- Sprinkle with salt, black pepper, sugar, and thyme.
- Roast in the oven until the tomatoes are caramelized, approximately 30 minutes.
- Transfer the roasted vegetables to a blender.
- Puree until smooth.
- If needed, work in batches, and be careful with hot ingredients.
- While blending, gradually add the hot vegetable stock to the mixture.
- Blend until you achieve the desired consistency.
- You can adjust by adding more or less stock.
- Pour the blended mixture into a pot over medium heat.
- Stir in the cream and warm it through without boiling.
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