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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Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
Tomato Soup | होटल जैसा टमाटर सूप | Basil Pesto & Garlic Bread bonus recipe | Chef Ranveer Brar
TOMATO SOUP with GARLIC BREAD - One of the most popular soup recipes, especially when ordering in a restaurant, Tomato soup is never out of trend.
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TOMATO SOUP
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Tomato Soup
2 tbsp Oil, तेल
6-7 no. Garlic cloves, लहसुन
1 medium Onion, sliced, प्याज
2 medium Carrots (peeled & roughly chopped) गाजर
Salt to taste, नमक स्वादअनुसार
½ tsp Sugar, चीनी
10-12 medium Tomatoes, cut into half, टमाटर
4-5 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
2-3 tbsp Extra virgin olive oil (for finishing) जैतून का तेल
For Blanching Cashewnut
½ cup Water, पानी
Salt to taste, नमक स्वादअनुसार
½ cup Cashew Nut, काजू
For Basil Pesto
½ cup Cashew Nut, blanched, काजू
7-8 no. Garlic cloves, लहसुन
2-3 tbsp Extra virgin olive oil, जैतून का तेल
1 cup Basil leaves, बेसिल की पत्ते
1 no. Green chili (less spicy & slit into half) हरी मिर्च
⅓ cup Parmesan cheese, परमेसन चीज
2-3 tbsp Extra virgin olive oil, जैतून का तेल
1 tbsp Extra virgin olive oil (for finishing) जैतून का तेल
For Garlic Bread
Baguette, sliced, बगेत ब्रेड
1 tsp Extra virgin olive oil, जैतून का तेल
1 tsp Prepared Basil Pesto, तयार किया हुआ बेसिल पेस्तो
Processed cheese, grated, चीज
Chilli flakes, चिली फ्लेक्स
For Garnish
A pinch of oregano, ओरिगैनो
A pinch of chilli flakes, चिली फ्लेक्स
Prepared Tomato Soup, तयार किया हुआ टमाटर का सूप
Prepared Basil Pesto, तयार किया हुआ बेसिल पेस्तो
Basil leaves, बेसिल की पत्ते
Process
For Tomato Soup
In a sauce pot, heat oil, add garlic, onion, carrots and saute it for 2-3 minutes until it's translucent.
Add salt to taste, sugar and saute it well.
Add tomato and saute it for a minute. Add water, salt to taste and let it simmer.
Cover it with the lid and cook it for 10-15 minutes on low to medium flame.
Add degi red chili powder and grind it with the help of a hand blender.
Strain the soup and transfer it to a bowl.
In the same sauce pot, add extra virgin olive oil, pour the prepared tomato soup and let it simmer for a while.
In a serving dish or bowl, add oregano, chili flakes, pour the prepared tomato soup, top it with some prepared basil pesto and garnish it with basil leaves.
Serve hot with prepared garlic bread.
For Basil Pesto
In a pan, add water, salt to taste, cashew nuts and get a quick boil.
Strain the cashew nuts and transfer it to a bowl.
In the same bowl, add garlic cloves, extra virgin olive oil, basil leaves, green chili, parmesan cheese and chill in the refrigerator for a while.
Transfer the mixture to the mixer grinder jar, add extra virgin olive oil and grind it coarsely.
Transfer it to a bowl, add extra virgin olive oil and keep it aside for further use.
For Garlic Bread
Take baguette bread, cut into thick slices, apply extra virgin olive oil and toast it until golden in color on both the sides.
Add prepared basil pesto, cheese and cook it for 2-3 minutes or until the cheese melts.
Transfer it to a plate and keep it aside for further use
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