Now that the weather is getting colder, I’m looking forward to fall so I can make lots of nice recipes, and one of my favorite dinners is Gordon Ramsay’s tomato soup.
Tomato soup is incredibly easy to make, but Gordon Ramsay’s dish stands out because he recommends adding a three-ingredient sun-dried tomato pesto to the soup, which tastes incredible.
What I also really like about this tomato soup is that it only uses ingredients that I already have in my kitchen or are cheap to buy, but topped with pesto, it’s incredibly delicious and unique.
I’ve made Gordon Ramsay’s tomato soup before but decided to try making it last week as I’m currently moving so I wanted to make something homemade but simple.
It only took about 10 minutes to make the soup and less than five minutes to make the pesto, so I recommend this recipe to anyone who wants a carefree dinner.
Method
Preparation of the soup:
First, I preheated the oven to 180 degrees. Then I cut the tomatoes in half and put them on a baking sheet.
I sliced the red onion and garlic and put them on the tray as well.
Next, I drizzled olive oil all over the vegetables, then I also added balsamic vinegar and a pinch of sugar. I then seasoned with salt and pepper, then cayenne pepper.
I roasted the vegetables for 20 minutes until they were soft and easy to squeeze with a spoon.
At this point I took the tray out of the oven and poured the stock and cream over the vegetables, just enough to cover it halfway.
I then put the pan back in the oven for a few minutes until the mixture bubbles.
When I took it out of the oven, I pureed the veggies with a stick blender until I had a smooth and creamy mixture.
Preparation of pesto:
I recommend making pesto because it’s so simple and absolutely delicious.
All you have to do is toast the pine nuts in a dry pan until fragrant. You’ll know they’re made because they have a distinct nutty and woody scent.
In Gordon Ramsay’s recipe, he then recommends combining toasted pine nuts, grated Parmesan cheese and olive oil in a pestle and mortar.
However, I don’t own a blender and I’m currently moving, so my blender is packed away. Instead, I crushed the ingredients together in a bowl with a large metal spoon.
The pesto was probably not as smooth as Gordon Ramsay’s, but it worked well for me and still tasted amazing.
Then I poured some of the soup into a bowl, added some pesto with grated Parmesan cheese, and my comforting bowl of tomato soup was ready to eat.
