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 – 5 Powerful Tips for Rich Flavor

Gordon Ramsay Roasted Tomato Soup Recipe

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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.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup
Method: Roasting + Blending
Cuisine: French-American

Ingredients

Scale

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

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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!

Find it online: https://cookingwithramsay.com/gordon-ramsay-roasted-tomato-soup-recipe/