Gordon Ramsay Roasted Tomato Soup is the kind of meal that hugs you from the inside out. It’s bold, rich, and packed with flavor in every spoonful. If you’re tired of lifeless canned versions, this is the recipe that’ll change your tomato soup game for good. Roasting fresh tomatoes with garlic and herbs brings out a deep, slightly sweet smokiness that sets this Gordon Ramsay Roasted Tomato Soup apart. Whether you’re cooking for the family, meal prepping, or just need something cozy and comforting, this recipe delivers all the flavor without the fuss. Soup night just got a serious upgrade.
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What is Gordon Ramsay Roasted Tomato Soup?
Gordon Ramsay Roasted Tomato Soup is his elevated take on classic tomato soup—except it skips the bland canned stuff and doubles down on bold, roasted flavors. By roasting ripe tomatoes, onions, and garlic in olive oil and herbs, you get this sweet-meets-smoky base that’s blended into a silky, spoon-coating texture. Then it’s simmered with broth, a hint of balsamic, and a drizzle of cream (if you’re feeling fancy). Whether served straight-up or with a Welsh rarebit toast on the side, it’s a crowd-pleaser that delivers cozy comfort with a grown-up edge.
Reasons to Try Gordon Ramsay Roasted Tomato Soup
Let’s be honest: tomato soup has a rep for being, well… boring. But Gordon Ramsay Roasted Tomato Soup takes it to another level. First, roasting those tomatoes unlocks a natural sweetness and adds a slightly charred depth that canned soup could never. Second, it’s ridiculously simple—30 minutes in the oven, a quick blend, and you’re basically done. Third? It’s flexible. Add cream or keep it dairy-free. Serve it as a starter or as dinner with a grilled cheese. And best of all, it’s a hit with kids and adults alike. Bonus: it makes your kitchen smell divine.
Ingredients Needed to Make Gordon Ramsay Roasted Tomato Soup

To bring Gordon Ramsay Roasted Tomato Soup to life, you don’t need anything fancy—just honest, fresh ingredients that know how to shine. Each element plays a key role in layering that signature roasted flavor and smooth finish. Here’s what you’ll want to gather:
2 pounds ripe tomatoes (Roma or vine-ripened)
Go for tomatoes that are deep red, juicy, and slightly soft to the touch. Roma tomatoes work beautifully because they’re meaty and not overly watery. If they’re fresh from the farmers market or your own garden—bonus!
1 large onion, quartered
Yellow or white onions both work here. Roasting them with the tomatoes adds sweetness and complexity.
4 garlic cloves, peeled
You’ll roast these whole so they mellow out and caramelize—no harsh garlic here, just buttery flavor.
3 tablespoons olive oil
Extra virgin if you’ve got it. This helps everything roast up golden and luscious.
1 teaspoon salt + ½ teaspoon black pepper
Classic seasoning, and essential for balance. Season once during roasting and adjust at the end if needed.
1 teaspoon sugar (optional)
If your tomatoes lean on the tart side, a pinch of sugar smooths it out without making the soup sweet.
1 teaspoon balsamic vinegar
Adds a subtle tang and richness. It’s that “what is that flavor?” kind of ingredient.
2 cups vegetable or chicken broth
Choose based on your preference—vegetable broth for a lighter, vegetarian option; chicken broth for added savoriness. Either one makes a comforting base.
1 tablespoon tomato paste
A flavor booster that intensifies the tomato goodness. It gives the soup more body and color.
½ teaspoon red pepper flakes (optional)
Adds a gentle kick without being overpowering. Totally optional if you’re spice-sensitive or cooking for kids.
1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
Thyme brings an earthy, aromatic vibe that pairs perfectly with roasted tomatoes.
½ cup heavy cream (optional)
If you want to turn this into a rich and creamy version of Gordon Ramsay Roasted Tomato Soup, stir in cream at the end. It makes the soup velvety and luxurious—perfect for impressing dinner guests.
Fresh basil (for garnish)
A handful of torn basil on top brings freshness and a pop of color. It’s not just garnish—it lifts every bite.
Love Gordon’s soup style? You might also want to try his Gordon Ramsay Butternut Squash Risotto or the cozy Gordon Ramsay Braised Cabbage for more hearty, flavor-packed dishes to pair with your soup nights.
Instructions to Make Gordon Ramsay Roasted Tomato Soup
Making Gordon Ramsay Roasted Tomato Soup is a simple, satisfying process that fills your kitchen with the kind of aroma that makes neighbors jealous. We’re roasting, blending, and simmering our way to flavor heaven. This soup isn’t just food—it’s an experience. Let’s break it down step by step so you can nail it on the first try.
Step 1: Roast the Tomatoes, Onion, and Garlic
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Then, arrange your halved tomatoes, quartered onion, and whole garlic cloves in a single layer on the sheet.
Drizzle everything generously with olive oil, then sprinkle with salt, black pepper, and fresh thyme. The goal here is to let everything caramelize beautifully—this is where your soup’s deep, rich flavor is born.
Roast for 25–30 minutes, or until the tomatoes start to blister and brown slightly around the edges. You want those charred bits—they’re flavor bombs.
Pro tip: This is the same roasting base used in Gordon’s ratatouille. Same technique, different masterpiece.
Step 2: Blend It All Together
Carefully transfer the roasted vegetables and all their flavorful juices into a blender. Add in your tomato paste, broth (vegetable or chicken), and a touch more seasoning if needed. Blend until silky smooth.
If you’re chasing that ultra-smooth, restaurant-quality texture, strain the soup through a fine-mesh sieve into a pot. This step is totally optional—but if you’ve got the time, it’s worth it.
If you’re a fan of Gordon’s silky sauces, like the one used in his pan-fried salmon, this is where the magic matches.
Step 3: Simmer and Build the Flavor
Place your strained (or unstrained) soup in a large saucepan over medium heat. Stir in the balsamic vinegar and red pepper flakes, if you’re using them.
Let it simmer for 5–10 minutes, stirring occasionally. This gives the flavors time to deepen and meld into each other. At this point, your kitchen smells like a rustic French bistro—and you’re halfway to being a soup goddess.
Step 4: Add Cream (Optional, but Highly Recommended)
If you’re going for that creamy, dreamy finish, now’s the time to stir in your heavy cream. Do it slowly while stirring so it blends evenly.
This step gives your Gordon Ramsay Roasted Tomato Soup a velvety texture and a luxurious mouthfeel. But if you’re keeping it dairy-free, no worries—it’s still unbelievably delicious.
You can even swirl in Gordon Ramsay’s homemade mayonnaise for a rich finish with a twist. Yes, really!
Step 5: Serve and Garnish
Ladle the hot soup into bowls and garnish with fresh basil, a drizzle of cream or olive oil, and some fresh-cracked pepper.
Feeling fancy? Pair it with a crusty grilled cheese, or go all in and serve it with Gordon Ramsay’s famous Welsh rarebit for that British comfort food vibe.
You can also top it with a dollop of Gordon Ramsay’s barbecue sauce if you’re feeling bold—it adds smoky-sweet contrast.
What to Serve with Gordon Ramsay Roasted Tomato Soup

When you’re ladling out a pot of Gordon Ramsay Roasted Tomato Soup, the only thing that makes it better is what you serve alongside it. This soup is incredibly versatile—think of it as the main character, but it loves a strong supporting cast.
The classic? A gooey grilled cheese sandwich. It’s simple, nostalgic, and a match made in heaven. Want to elevate things a bit? Pair your Gordon Ramsay Roasted Tomato Soup with Welsh rarebit, a cheesy toast with a savory beer-based sauce that’s wildly satisfying (check out Gordon’s spin on comfort food like this).
Crusty bread, garlic knots, or even a chunk of Gordon Ramsay’s apple crumble for dessert make it a full-on cozy meal. The soup’s bold, roasted flavor also balances well with leafy greens or a crisp salad if you’re looking for something lighter.
Key Tips for Making Gordon Ramsay Roasted Tomato Soup
If you want your Gordon Ramsay Roasted Tomato Soup to come out tasting just as rich and satisfying as it looks, a few smart tweaks can go a long way. First, use really good tomatoes. They’re the heart of the dish, and using underripe or bland ones will water down the flavor. If tomatoes aren’t in season, go with high-quality Roma tomatoes or even roasted canned tomatoes as a backup.
Roasting is everything here. Make sure your oven is hot enough, and don’t overcrowd the pan—those caramelized edges? That’s where the magic lives. When blending, start slow, and let it run longer than you think. Smooth soup = next-level soup.
If you’re trying Gordon Ramsay Roasted Tomato Soup for the first time, don’t skip the balsamic vinegar. It adds just enough acidity to balance the sweetness of the tomatoes. And if you love that creamy texture, finish with heavy cream or even a swirl of Gordon Ramsay’s mayonnaise for a pro-level twist.
This is one of those recipes that’s easy to personalize. Spice it up, blend in roasted red peppers, or top with fresh pesto. No matter how you make it, Gordon Ramsay Roasted Tomato Soup is the kind of recipe that earns a permanent spot in your rotation.
How to Store and Reheat Gordon Ramsay Roasted Tomato Soup
Leftovers of Gordon Ramsay Roasted Tomato Soup are a blessing—this soup only gets better with time. Once it’s cooled down to room temperature, pour it into a sealed container and place it in the fridge. It’ll stay fresh and flavorful for up to 4 days.
When you’re ready to enjoy it again, just pour the soup into a pot and warm it gently on the stove over medium heat. Give it a stir now and then until it’s hot all the way through. If you’re craving that creamy texture, feel free to add a splash of cream or broth while reheating.
Want to freeze it? No problem. Just leave out the cream before freezing to avoid separation. Pour the cooled soup into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
For more freezer-friendly dishes like this, check out comfort meals such as Gordon Ramsay Shepherd’s Pie—another cozy winner for busy nights.
Final Thoughts
Whether you’re curled up on a rainy day or just craving something bold and homemade, Gordon Ramsay Roasted Tomato Soup delivers every time. It’s simple enough for a weeknight but rich enough to serve at a dinner party with zero shame. The roasted tomatoes bring out a depth of flavor that’s hard to beat, and with just a few pantry staples, it turns into a bowl of comfort that’s anything but boring.
So if you’ve been looking for a go-to tomato soup that’s warm, flavorful, and just a little fancy, this one checks all the boxes. Pair it with Gordon Ramsay’s scones for a cozy British twist, or follow it up with his decadent tiramisu for dessert. Either way, you’ll want to keep this Gordon Ramsay Roasted Tomato Soup recipe in your back pocket for the long haul.
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FAQs
Can I use canned tomatoes for Gordon Ramsay Roasted Tomato Soup?
Absolutely. While fresh roasted tomatoes give you the deepest flavor, good-quality canned whole tomatoes (preferably San Marzano) can save you time and still taste amazing—especially in winter months.
Is Gordon Ramsay Roasted Tomato Soup vegetarian or vegan?
The base soup is vegetarian if you use vegetable broth. To make it vegan, skip the cream or use a plant-based alternative like coconut milk or oat cream. Easy swaps, same great taste.
How spicy is this soup?
Totally up to you. The red pepper flakes are optional, so you can adjust the heat to match your crowd. Want it bold? Add more. Cooking for kids? Leave it out entirely.
What’s the best bread to serve with this soup?
You can’t go wrong with a classic grilled cheese, but sourdough, garlic toast, or even Gordon Ramsay’s shortbread cookies on the side can add a surprising (and sweet!) twist.
Can I freeze Gordon Ramsay Roasted Tomato Soup with cream in it?
It’s best to freeze the soup before adding cream. Dairy can separate when frozen, so stir in the cream after reheating for that silky finish you want.
Gordon Ramsay Roasted Tomato Soup Recipe
This Gordon Ramsay Roasted Tomato Soup is the ultimate cozy comfort meal—deeply flavorful, velvety smooth, and easy to make in under 45 minutes. Roasting ripe tomatoes with onion, garlic, and herbs brings out natural sweetness and adds a delicious smoky edge. Blend it all together, simmer with broth and a splash of cream, and you’ve got a soup that’s as elegant as it is effortless. Perfect for chilly nights, picky eaters, or just because you deserve something homemade and soul-warming.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting + Blending
- Cuisine: French-American
Ingredients
- 2 lbs ripe Roma or vine tomatoes, halved
- 1 large onion, cut into quarters
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon sugar (optional)
- 1 teaspoon balsamic vinegar
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste
- ½ teaspoon red pepper flakes (optional for heat)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- ½ cup heavy cream (optional for creamy finish)
- Fresh basil leaves, for garnish
Instructions
- Roast the Veggies: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment. Arrange halved tomatoes, onion, and garlic on the sheet. Drizzle generously with olive oil, sprinkle with salt, pepper, and thyme. Roast for 25–30 minutes until caramelized and lightly charred.
- Blend Until Smooth: Transfer roasted ingredients (plus pan juices) into a blender. Add broth and tomato paste. Blend on high until silky smooth. If desired, pass the soup through a fine sieve for extra creaminess.
- Simmer and Build Flavor: Pour the blended soup into a pot. Stir in balsamic vinegar and red pepper flakes. Bring to a gentle simmer for 5–10 minutes.
- Add Cream (Optional): Stir in the heavy cream just before serving if you want a rich, velvety texture.
- Serve and Garnish: Ladle into bowls and top with fresh basil and an extra swirl of cream or drizzle of olive oil. Serve hot.
Notes
- Want a vegan version? Skip the cream or use coconut milk or oat cream.
- Perfect make-ahead meal: This soup stores well in the fridge for 4 days or freezes beautifully without the cream.
- Garnish with garlic croutons for added crunch!