When the cold days and long nights draw in, we all get that urge to put on a pan of steaming hot soup. Nothing quite like it, to warm you to your bones.
It is so easy to pick up a tin or a carton at the supermarket. But making a homemade rich, creamy soup from scratch, has never been easier with Gordon Ramsey's tomato soup recipe. I was surprised not only at how simple it was to make but at how heavenly it tasted and it didn't take me all day to do it (nor did I need thousands of ingredients). Here are the details of how you can rustle up a bowl at home.
Gordon Ramsey’s Tomato Soup
- Vine Tomatoes 1.5 kg (3 1 lb) of ripe tomatoes that are cored and halved
- 2 Red Onions (peeled and chopped)
- 2 Garlic Cloves (peeled and finely sliced)
- Olive Oil
- Fresh Sea Salt
- Ground Pepper
- Cayenne Pepper 1 tsp
- Brown Sugar 1 tsp
- Balsamic Vinegar 1 tsp
- Vegetable Stock 1 Litre (13 pt)
- Double Cream 100ml (31 fl oz)
- Preheat your oven to 180 degrees or gas mark 4
- Place a roasting tray on the hob on medium heat. First add the garlic, onions and the cayenne pepper. Give a hearty drizzle of olive oil so your onions are coated and cook for 5 minutes. Add the cored and halved tomatoes, a pinch of salt and pepper, brown sugar and balsamic vinegar. Leave on the heat for a further 5 minutes or until your tomatoes have begun to caramelize. Give it a good stir and place in the oven for 25 minutes.
- After 25 minutes remove the roasting tin from the oven and place back on the hob on medium heat. Now add the vegetable stock bring it to the boil, and then leave to simmer for a few minutes. Now add the double cream, stir and simmer for a further 2 minutes.
- If you prefer a chunky rustic soup you can use a potato masher to 'blend' your soup to a thick consistency. However, if you prefer a more traditional cream blend use a stick blender straight in the pan. This will mean all the flavors will mix into your soup, unlike if you pour into a blender.
Serve warm and enjoy!
That is the recipe for the soup, but in Gordon Ramsey's tomato soup recipe he also adds a homemade sundried tomato pesto, that he drizzles on the top. It is super easy to make, you can do it whilst your soup is in the over bubbling away, and it really gives your soup that extra special twist.
Homemade Sundried Tomato Pesto Recipe
- Pinenuts 3 tbsp
- Sun-dried tomatoes 75 grams (3oz) (drained, strained and chopped)
- Parmesan Cheese 50 grams (2oz) (grated)
- Olive oil
Toast the pine nuts in a pan until they are golden brown and crispy. Using a mortar and pestle, gound the sundried tomatoes until you have an oily paste. Add a pinch of pepper and the pinenuts and continue to grind until you have the desired pesto consistency. Stir in the grated parmesan and add a dash of olive oil (you could also add some oil from the tomatoes to give it a little more flavor here.) This should give you four heaped teaspoons to add to your bowls of tomato soup!
Nutrition Value of Tomato Soup
Another great thing about this recipe is that a 200g (7oz) serving is only 166 calories, you can burn that off by cycling for 25 minutes, running for 16 minutes or even just an hour of housework would do the trick!
What to Serve with?
We recommend you serve with a crusty bread roll or sliced bread. And for the more adventurous cook, you might want to try a thick slice of cheese on toast or welsh rarebit as an accompaniment - it is great for dunking into the hot creamy soup!
With such a wide range of ready-made soups available these days, many of which are made with organic ingredients and are low in fat, it is understandable why making your own soup could be seen as a lot of effort. But if you take the time to make Gordon Ramsey's Tomato Soup, I don't think you will be disappointed, it leaves your home smelling wonderful and your tummy full!