Gordon Ramsay's Roasted Creamy Tomato Soup (Fresh Tomatoes)
Gordon Ramsay's Roasted Creamy Tomato Soup is a dish that transforms fresh tomatoes into a culinary masterpiece. This recipe captures the essence of Gordon Ramsay's iconic cooking style, focusing on simplicity and quality. Ideal for both casual family dinners and elegant gatherings, this soup is sure to impress with its depth of flavor and creamy texture.
Actual Recipe:
Directions:
00:00 Select ripe vine tomatoes for better soup flavor; core and quarter them before roasting.
00:13 Use red onion for its sweetness and finely slice with garlic for the soup; roasting versus stewing tomatoes enhances flavor.
00:41 Season tomatoes with salt, pepper, sugar, and cayenne for heat and balsamic vinegar for richness before roasting.
01:08 Roast ingredients for 20-25 minutes at 180°C to intensify flavors.
01:24 Make sun-dried tomato pesto with toasted pine nuts, Parmesan, and extra virgin olive oil in a pestle and mortar for enhanced control over texture.
02:13 Add vegetable or chicken stock to the roasted tomatoes and simmer; blend or mash for desired soup consistency.
02:28 Stir in cream for a richer, creamier soup, according to preference.
03:08 Create a gutsy cheese on toast using a roux with stout instead of milk, mustard, Worcestershire sauce, and Montgomery cheddar.
04:35 Grill the cheese on toast with the rich roux mixture until blistered and bubbly; a robust country loaf is recommended as the base.
05:07 Pair the creamy roasted tomato soup with the sun-dried tomato pesto and the hearty Welsh rarebit toast for a nostalgic and satisfying dish.
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Shrimp Scampi with Spinach and Tomatoes
Fresh Spinach and cherry tomatoes give this Shrimp Scampi dish a fresh and bright feel while the lemon juice makes it pop. And of course, the butter, garlic, and wine bring a rich flavor to the dish. Give this Shrimp Scampi Pasta with Spinach and Cherry Tomatoes a try tonight and see how simple and delicious it is.
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GREEK WHITE beans, TOMATOES AND FETA CHEESE STEW & LEMON PARSLEY PESTO
Cold nights, warm hearts... this stew is just what we need for a cozy, hearty, nutritious and comforting dining experience. I'm in love, and I think you will be too! Trust me, this Greek white beans, tomatoes and feta cheese stew & lemon parsley pesto is a perfect balance between fresh and bold flavors and you're just going to love it!
CJ
INGREDIENTS:
FOR THE BEANS STEW:
1/3 cup of olive oil
1 large onion largely chopped
3 garlic cloves, whole
1 pound giant butter or lima beans, soaked in water overnight or cooked canned beans
1 bay leaf
1 can of good quality Italian tomatoes (28 ounces)
salt to taste
black pepper to taste
dried oregano to taste
Crushed red chili flakes to taste
1 to 2 teaspoons of sugar
1 pound of fresh spinach
Vegan feta cheese
FOR THE LEMON PARSLEY PESTO:
1 bunch of fresh parsley
Salt to taste
Black pepper to taste
The zests of 1 lemon
The juice of 1 lemon
Olive oil
METHOD:
COOKING THE BEANS:
Method 1:
Soak the beans in water overnight, drain the water, add the beans to a pot, add a bay leaf, cover with water and cook it in a pressure cooker for about 30 minutes or according to the beans package instructions.
Drain the water and the beans are ready.
Method 2:
Add the beans to a pot, add a bay leaf, cover with water, bring to a boil then simmer them for 1 hour. After 1 hour, transfer the beans and the cooking water to a pressure cooker and cook them for about 30 minutes or according to the beans package instructions.
MAKE THE LEMON PARSLEY PESTO:
Blend all the ingredients for the pesto, reserve.
MAKE THE BEANS STEW:
Add the olive oil to a pan, when heated, add the onions and the garlic, let them cook in low heat for about 15 minutes or until the garlic is completely soft and tender.
Add the tomato sauce, salt, pepper, oregano, sugar, and crushed red chili flakes and let it cook for about 25 minutes on medium-low heat.
Add the cooked beans and the spinach and let it cook for about 5 minutes.
Transfer the beans stew to a serving dish, sprinkle with vegan feta cheese and the lemon parsley pesto, and serve it with a side of fresh bread, or rice, or a fresh greek or green salad!
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❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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GREEK WHITE BEANS, TOMATOES AND FETA CHEESE STEW & LEMON PARSLEY PESTO recipe by Chef Jana Pinheiro
Bruschetta with Beans and Tomatoes
Here's an easy and tasty appetizer everyone should try! It consists of tomatoes, avocado, garlic, cilantro, and cannellini beans over ciabatta bread.
Spaghetti Squash with Roasted Tomatoes, Beans and Almond Pesto
Looking at a tangle of spaghetti squash tricks your brain into thinking you're about to eat a serving of eggy noodles, when in fact, you get a nice calorie and carb savings in this healthy recipe. Giving tomatoes a stint in a hot oven makes them candy-sweet.
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