Now that the weather is getting colder I am looking forward to autumn so I can make lots of cosy recipes, and one of my favourite dinners is Gordon Ramsay’s tomato soup.
Tomato soup is incredibly easy to make but what makes Gordon Ramsay’s dish stand out is that he recommends topping his soup with a three-ingredient sundried tomato pesto that tastes incredible.
What I also really like about this tomato soup is that it uses only ingredients that I already had around my kitchen or are cheap to buy but topped with the pesto it is incredibly delicious and unique.
I have made Gordon Ramsay’s tomato soup in the past but decided to try making it last week as I am currently moving house so I wanted to make something home-cooked but simple.
It only took me roughly 10 minutes to prepare the soup and less than five minutes to prepare the pesto so I highly recommend this recipe for anyone wanting a fuss-free dinner.
Method
To make the soup:
To begin, I preheated the oven to 180C. I then sliced the tomatoes in half and placed them in a roasting tray.
I sliced up the red onion and garlic then placed them in the tray as well.
Next, I drizzled the olive oil all over the vegetables, then also added the balsamic vinegar and 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 squish with a spoon.
At this point, I removed the tray from the oven and poured the stock and cream all over the vegetables, just enough that it came halfway up the tray.
I then placed the tray back in the oven for a few minutes until the mixture for bubbling.
Once I took it out of the oven I used a stick blender to puree the vegetables until I had a smooth and creamy mixture.
To make the pesto:
I highly recommend making the pesto as it is so simple and absolutely delicious.
All you have to do is toast the pine nuts in a dry pan until they are fragrant. You will know they are done as they have a distinct nutty and woody smell.
In Gordon Ramsay’s recipe, he recommends then combining the toasted pine nuts, grated Parmesan cheese and olive oil in a pestle and mortar.
However, I do not own a pestle and mortar and I am currently moving so my blender has been packed away. Instead, I simply crushed the ingredients together in a bowl using 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.
I then poured some of the soup into a bowl, added a little of the pesto with some grated parmesan cheese and my comforting bowl ot tomato soup was ready to eat.
