
A deeply flavorful roasted tomato soup inspired by Gordon Ramsay — charred tomatoes and peppers, fragrant basil, and a silky finish that’s perfect with crusty bread.

I first served this to friends at a casual supper and they were surprised it came from my oven and not a restaurant. It’s one of those recipes that feels both cozy and chef-driven, and I love that it highlights simply roasted vegetables without complicated techniques.
One of my favorite memories with this soup was serving it after a rainy hike — the simplicity and warmth made everyone feel instantly restored. The combination of oven-roasted caramelization and a bright basil finish never fails to generate compliments, and I usually double the batch so we have leftovers for sandwiches the next day.
Store cooled soup in airtight glass containers to preserve flavor and prevent odor transfer. In the refrigerator it will stay fresh for 3 to 4 days; reheat gently on the stove over low heat, stirring occasionally. To freeze, portion into freezer-safe containers leaving a 1/2-inch headspace for expansion, label with the date and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly, adding a splash of water or stock if the texture has thickened. For best texture after freezing, stir in a touch of fresh basil or a tablespoon of olive oil just before serving.
If you don’t have red bell pepper, roast a small carrot or a few cherry tomatoes for additional sweetness. Swap vegetable stock for low-sodium chicken stock if you prefer a slightly richer base. For a dairy-free bowl, skip the heavy cream and finish with a swirl of olive oil or a teaspoon of coconut cream for a different richness. If tomatoes are out of season, use a 28-ounce can of whole peeled tomatoes and roast them in a separate pan with a halved red pepper to replicate the caramelized flavor.
Serve hot with a drizzle of extra-virgin olive oil, torn basil, and a grind of black pepper. It pairs beautifully with a simple grilled cheese sandwich, a warm sourdough boule for dipping, or roasted herb croutons for crunch. For a heartier meal, top with crispy pancetta or a spoonful of ricotta. Garnish ideas include a spoonful of crème fraîche, toasted pumpkin seeds for texture, or a sprinkle of shaved Parmesan if you’re not keeping it dairy-free.
Tomato soup is a global comfort food with roots that span simple peasant cooking to refined bistro fare. Roasting vegetables to concentrate flavor is a technique used across Mediterranean cuisines; adding basil and balsamic gives a nod to Italian traditions while the finishing cream echoes more classic British or French velouté-style practices. Gordon Ramsay’s approach emphasizes high-heat caramelization and bold finishing touches, turning humble ingredients into a dish that feels both rustic and refined.
In summer, use the ripest garden tomatoes and abundant basil for the brightest results. In colder months, enhance depth with a splash of red wine or roasted root vegetables like parsnip for body. Around the holidays, stir in a tablespoon of roasted chestnut purée for a nutty twist or finish with a scattering of toasted sage. The technique is flexible — adapt roasting times and additional aromatics to suit seasonal produce.
Make a double batch and freeze in single-serving portions for lunches. The soup reheats well; add a few fresh basil leaves or a squeeze of lemon just before serving to refresh the flavor. If preparing for weeknight dinners, roast the vegetables the day before and refrigerate them; when you’re ready, warm in the pot, add stock and simmer briefly before blending. This shortens the evening timeline dramatically while preserving roasted depth.
This roasted tomato soup is a true keeper — adaptable, quick, and full of personality. Whether you follow it exactly or tweak it for dietary needs, its core techniques deliver a comforting, flavor-packed bowl every time. I hope it becomes a staple in your kitchen as it has in mine.
Roast until tomatoes are deeply caramelized — the charred edges add essential flavor.
Use low-sodium stock so you can control final seasoning after blending.
If blending in a countertop blender, vent the lid and cover with a towel to avoid steam splatter.
Peel the red pepper after roasting for a silky texture; the skin pulls away easily once charred.
This nourishing gordon ramsay’s roasted tomato soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Gordon Ramsay’s Roasted Tomato Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400°F. Wash and halve tomatoes and place cut-side up on a rimmed baking sheet. Quarter the red pepper, remove seeds, add to the sheet. Peel and quarter the onion and add with unpeeled garlic cloves.
Drizzle vegetables with 3 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Roast for 35–40 minutes until tomatoes collapse and edges are charred.
Remove from oven and let cool slightly. Peel the roasted red pepper and squeeze roasted garlic from skins. If desired, peel tomato skins after cooling for an ultra-smooth texture.
Heat 1 tablespoon olive oil in a large pot over medium heat. Add roasted vegetables and any juices from the sheet, stirring for about one minute to combine flavors.
Pour in 3 cups vegetable stock, add basil leaves, 1 teaspoon sugar, and 1 tablespoon balsamic vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to purée the soup directly in the pot until smooth. If using a stand blender, blend in batches, venting the lid carefully to release steam.
Taste and adjust seasoning with salt and pepper. Stir in 1/4 cup heavy cream if using and heat gently without boiling. Serve topped with a drizzle of olive oil and fresh basil.
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This recipe looks amazing! Can't wait to try it.
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