Roasted Tomato Soup
10 ingredients · 10 steps · from Gordon Ramsay
Ingredients
- Core removed Vine tomatoes
- Sliced fine Red onion
- Sliced fine Garlic
- Generous amount Olive oil
- To taste Salt
- To taste Pepper
- 1 teaspoon Cayenne pepper
- A little touch Sugar
- A little sprinkle Aged balsamic vinegar
- Enough to cover tomatoes Vegetable stock or chicken stock
Steps
- Slice the vine tomatoes in half.
- Place the sliced tomatoes, red onion, and garlic into a pot on top of the stove.
- Add olive oil, salt, pepper, cayenne pepper, sugar, and aged balsamic vinegar to the pot.
- Roast the mixture in the oven for 20-25 minutes at 180 degrees Celsius.
- While the tomatoes are roasting, prepare a sun-dried tomato pesto: toast pine nuts in a dry pan until golden brown. Add parmesan cheese and extra virgin olive oil from the sun-dried tomatoes to make the pesto.
- Pour vegetable stock or chicken stock into the pot with the roasted tomatoes so it sits halfway up the tomatoes.
- Use a spoon to break up the roasted tomatoes.
- Bring the mixture to a simmer for three or four minutes, stirring occasionally.
- Cream in (or use a masher) to achieve a thick, rich, chunky tomato soup. Alternatively, use a stick blender to blitz it until smooth.
- Serve the Roasted Tomato Soup topped with the sun-dried tomato pesto.
Recipe extracted by Foodle from “Gordon Ramsay's Soup Recipes | Part One” by Gordon Ramsay. Quantities follow the video and may be approximate — watch the original for technique.