Gordon Ramsay’s ‘irresistible’ roasted tomato soup is the ultimate comfort meal

Mary Berry reveals sugar as key ingredient for tomato soup

As the weather begins to get colder and the nights get darker, most people are looking for some cosy dishes to keep them warm, and rich tomato soup is the ultimate comfort food. 

Tomato soup is a classic and simple dish, and there is nothing better than a bowl of flavourful homemade soup paired with some cheesy toast to dip in it. 

This “rich and gutsy” soup recipe has been perfected by cooking legend Gordon Ramsay, who has said it is his “ultimate hearty lunch” which can easily be made. 

Gordon Ramsay has discovered how to make it even better by creating a pesto to drizzle on the top and using a baking tray to roast the vegetables instead of making the soup in a pot. 

In a video online, Gordon Ramsay explained: “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


For the soup:

  • 1.5 kg of sliced tomatoes
  • Two sliced red Onion
  • One peeled garlic
  • Tablespoon of balsamic vinegar
  • Tablespoon of cayenne pepper
  • Tablespoon of sugar
  • 100ml of double dream
  • 1 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

To serve:

  • It is recommended to pair this dish with cheesy toast.

Kitchen equipment

  • Deep baking tray which is both stove and oven-proof
  • Frying pan
  • Pestle and mortar
  • Stick blender or a potato masher


Making the soup:

To begin, first, prepare your vegetables. Peel the skin off both your red onion and garlic, and then finely slice both of them up, Your tomatoes will need to be washed and sliced in half as well. 

Next, preheat your oven to 180C. Take your stove-proof baking tray and place on the stove at medium-high heat. Add your onions, garlic and cayenne pepper to the tray. 

Also, add olive oil to coat the vegetables. Gordon Ramsay said: “Be quite generous with the olive oil. It makes the soup nice and glossy. “ Cook the vegetables for around three to four minutes. 

Add your sliced tomatoes to the baking tray and some salt and pepper for taste as well. Add the sugar and balsamic vinegar as well, and Gordon explained that the sugar is used to intensify the sweetness of the tomatoes. Cook the vegetables on a high heat for around three to four minutes until the tomatoes begin to caramelise. 

Mix the vegetables together and then place them in the oven for around 20 to 25 minutes. 

According to Gordon, searing and roasting the vegetables in a baking tray will give your tomato soup a richer flavour and make it even tastier. 

Once the tomatoes are done, take them out of the oven and place them back on the stove on medium heat. Pour your stock until it sits halfway up the tomatoes and bring to a boil before letting it simmer for around three to four minutes. 

Use a wooden spoon to break up the tomatoes easily and stir the mixture while it simmers. Then add the cream and stir it well into the tomato soup mixture, and then continue to let it simmer for around two to three minutes. 

Now, either use a potato masher or a stick blender to blend the vegetables. A potato masher will make the soup more “rustic” according to Gordon as it will still have chunky vegetables in it while a stick blender will completely liquify the soup. 

The soup is now ready to eat, and Gordon recommends making some cheesy toast to go along with this ultimate comfort meal

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According to Gordon, the best way to make tomato soup “even more irresistible” is to make a “punchy sun-dried pesto” to drizzle on top of the soup. 

Once your sizzling vegetables are in the oven, start preparing the pesto. Begin by toasting your pine nuts in a frying pan for a few minutes until golden. 

Put the sundried tomatoes in a pestle and mortar until they have completely broken down, but you can also use a spoon or another blunt object as an alternative. 

Season the sundried tomatoes with pepper, and then add the pine nuts and continue to break down until the mixture starts to become creamy. Add a drizzle of olive oil along with some of the oil the sundried tomatoes came in to “really help make a stunning pesto” according to Gordon. 


Add the grated parmesan cheese and continue to grind into a creamy mixture. The pesto is now ready to be placed ontop of your rich and creamy tomato soup.

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