Gordon Ramsay Roasted Tomato Soup: The #1 Trick That Builds Flavor from the Pan Up

I used to think tomato soup was a nap in a bowl. Then I made Gordon Ramsay Roasted Tomato Soup.

This isn’t your grocery store red mush. This is blistered vine tomatoes roasted hot in olive oil and aged vinegar, blitzed with cream, and layered with a hand-crushed sun-dried tomato pesto. On the side? Welsh rabbit. And not the bland kind—this one’s made with real cheddar, Dijon, and a shot of stout.

It’s sharp, sweet, deep, and addictive. Ramsay doesn’t just make tomato soup—he reinvents the damn lunch break.

Why This Works

The Gordon Ramsay Roasted Tomato Soup works because it inverts everything you’ve been told. You don’t stew tomatoes. You roast them. That gets rid of the water, caramelizes the sugars, and builds flavor from the inside out.

Red onion and garlic go in thin. You roast them too. Then comes cayenne, aged vinegar, and a sprinkle of sugar. Olive oil brings the gloss.

Once it’s roasted, you hit it with vegetable or chicken stock, bring it to a simmer, and finish with cream. Want it rustic? Mash it. Want it silky? Blitz it.

But the knockout? That sun-dried tomato pesto. Pine nuts toasted in a dry pan. Parmesan grated fresh. Mortar crushed. You can’t fake that texture with a blender.

The Gordon Ramsay Roasted Tomato Soup ends up creamy, punchy, and layered. And if you do it right, it coats the spoon like velvet.

What I Got Wrong (And Fixed)

I used to just simmer chopped tomatoes with garlic and call it soup. It came out thin, acidic, and sad. Ramsay taught me to roast first. High heat, 25 minutes, olive oil and vinegar.

And the pesto? I used to use a food processor—big mistake. Ramsay grinds it in a mortar. It holds its body. The oil doesn’t split.

I’d also pour the soup too early—before the toast was ready. Now I get it all lined up: soup rested, toast under the grill, pesto spooned last. Timing transforms this dish.

The Gear

If you’re serious about pulling off Gordon Ramsay Roasted Tomato Soup, here’s what you need:

• Large baking tray – For roasting tomatoes flat and hot
• Soup pot or sauté pan – For combining roast with stock and cream
• Blender or masher – Choose texture: smooth or rustic
• Pestle and mortar – For proper pesto texture
• Grill or broiler – For blistering the Welsh rabbit toast

The Cast of Characters

Soup Base

• 1.2 kg ripe vine tomatoes, halved
• 1 red onion, finely sliced
• 3 garlic cloves, finely sliced
• 1 tsp cayenne pepper
• 1 tsp sugar
• 1 tbsp aged balsamic or sherry vinegar
• 2 tbsp olive oil
• Salt and pepper to taste
• 500 ml vegetable or chicken stock
• 60 ml heavy cream

Sun-Dried Tomato Pesto

• 30 g sun-dried tomatoes in oil
• 2 tbsp pine nuts
• 2 tbsp grated Parmesan
• 2 tbsp extra virgin olive oil
• Optional: 1 tsp oil from sun-dried tomato jar

Welsh Rabbit Toast

• 50 g butter
• 3 tbsp flour
• 150 ml stout or dark ale
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 100 g mature cheddar (Montgomery or similar), grated
• 2 slices rustic country bread, toasted both sides

This is Gordon Ramsay Roasted Tomato Soup in full form. It’s layered, balanced, and intentionally built.

The Execution (Steps)

1. Roast the Tomatoes

Preheat oven to 180°C (350°F). Spread tomatoes cut side up on a tray. Add red onion and garlic. Drizzle with olive oil, sprinkle with cayenne, sugar, and vinegar. Season well. Roast 25 minutes until blistered and fragrant.

2. Make the Pesto

In a dry pan, toast pine nuts until golden. Add to mortar with sun-dried tomatoes, Parmesan, and olive oil. Pound until thick and rustic. Season only if needed.

3. Build the Soup

Transfer roasted veg to soup pot. Add stock halfway up. Simmer 3–4 minutes. Use masher for chunky texture or stick blender for smooth. Stir in cream. Adjust seasoning.

4. Make the Welsh Rabbit

Melt butter in small saucepan. Add flour and stir to make a roux. Cook 1–2 minutes. Add stout and whisk until thick. Stir in mustard, Worcestershire, and grated cheese while still hot.

5. Toast & Grill

Toast both sides of rustic bread. Spread rabbit mixture thickly. Broil 90 seconds until blistered and bubbling.

6. Serve

Ladle soup into warm bowls. Spoon pesto over the top. Plate Welsh rabbit toast on the side.

Gordon Ramsay Roasted Tomato Soup doesn’t need a garnish—it is the garnish.

Real-Life Adjustments

• Too acidic? Add ½ tsp more sugar post-roast.
• No blender? Use a potato masher and strain for silky texture.
• No stout? Use strong brewed tea (Lapsang or Earl Grey) for depth.

Variations That Actually Hold Up

• Vegan Version – Skip cream and cheese, use oat cream and vegan cheddar
• Spicy Upgrade – Add Calabrian chili or red pepper flakes to pesto
• Chunky Broth – Add cooked pasta or rice for dinner-level body

Serving Suggestions

• Serve hot—not warm
• Always toast the bread on both sides
• Spoon the pesto after plating
• Pair with sparkling water or crisp cider to balance richness

Recipe FAQs

The Ramsay Result

You’ll know you nailed Gordon Ramsay Roasted Tomato Soup when:

• The soup coats a spoon—not drips
• The flavor lands sweet, sharp, and layered
• The pesto stays rustic and oily
• The toast blisters and breaks, not bends

It’s not soup. It’s a damn meal. Add this to your rotation and you’ll never go back to thin red broth again.

Want more real Ramsay soup-level dishes? I’ve broken down every major pot on the Cook Like Ramsay soup archive.

This? This one’s the starter that steals the meal. Let’s cook like Ramsay.