Gordon Ramsay's Soup Recipes

Ingredients

• 2 kg Vine Tomatoes (core removed, halved, ripe)
• 4 tbsp Olive Oil (generous coating, extra‑virgin)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Cayenne Pepper (adds mild heat)
• 1 tsp Granulated Sugar (enhances tomato sweetness)
• 1 tbsp Aged Balsamic Vinegar (dark, rich acidity)
• 1 medium Red Onion (finely sliced, sweeter than white onion)
• 3 cloves Garlic (finely sliced)
• 4 cups Vegetable Stock (low‑sodium)
• 1 cup Heavy Cream (adds richness)
• 0.5 cup Sun‑Dried Tomatoes (in oil) (drained, keep 2 tbsp oil for pesto)
• 2 tbsp Pine Nuts (toasted until golden)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tbsp Extra Virgin Olive Oil (for pesto)
• 50 g Unsalted Butter (for roux)
• 3 tbsp All‑Purpose Flour (for roux)
• 150 ml Stout Beer (adds deep, malty flavor)
• 1 tsp Dijon Mustard
• 150 g Mature Cheddar (Montgomery) (shredded, sharp British cheese)
• 8 slices Rustic Country Bread (thick slices, sturdy enough for topping)
• 30 ml Ale (optional splash) (for final gratin, can use extra stout)

Instructions

1. Prepare Tomatoes

   Remove the core of each vine tomato, then slice them in half. Drizzle with olive oil, season with salt, pepper, cayenne, a teaspoon of sugar, and a splash of aged balsamic vinegar.

   Time: PT10M

2. Roast Tomatoes

   Arrange the seasoned tomato halves, cut side up, on a baking sheet. Roast in a pre‑heated oven at 180°C for 25 minutes until the skins blister and the flesh softens.

   Time: PT25M

   Temperature: 180°C

3. Slice Onion & Garlic

   Finely slice the red onion and mince the garlic cloves.

   Time: PT5M

4. Combine Tomatoes with Stock

   Transfer the roasted tomatoes to a saucepan. Add vegetable stock until it reaches about halfway up the tomatoes. Stir and bring to a gentle simmer for 4 minutes.

   Time: PT4M

5. Finish Soup with Cream

   Stir in the heavy cream, adjust seasoning, and either mash with a potato masher for a chunky texture or blend with a stick blender for a silky finish. Keep warm.

   Time: PT5M

6. Toast Pine Nuts

   In a dry skillet over medium heat, toast pine nuts until golden and fragrant, about 2 minutes. Remove and set aside.

   Time: PT2M

7. Make Sun‑Dried Tomato Pesto

   In a mortar, combine toasted pine nuts, grated Parmesan, the sun‑dried tomatoes, and 2 tbsp of the oil from the jar. Grind until a coarse paste forms, then drizzle in extra‑virgin olive oil to reach a spreadable consistency.

   Time: PT5M

8. Prepare Welsh Rabbit Roux

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a blonde roux. Slowly pour in the stout beer while whisking continuously to avoid lumps. Add Dijon mustard and stir until smooth.

   Time: PT10M

9. Add Cheese to Roux

   While the roux is still hot, stir in the shredded mature cheddar until fully melted and the sauce is glossy.

   Time: PT2M

10. Toast Bread

    Lay the rustic country bread slices on a baking sheet and toast under the broiler for 1‑2 minutes per side until lightly crisp.

    Time: PT5M

11. Assemble & Gratin Cheese Toast

    Spread the hot cheddar‑stout sauce evenly over each toasted slice. Sprinkle a tiny splash of ale on top, then place under the broiler for another 90 seconds until bubbling and golden.

    Time: PT2M

12. Plate and Serve

    Ladle the creamy roasted tomato soup into bowls, drizzle a spoonful of sun‑dried tomato pesto over the surface, and serve each bowl with a slice of Welsh rabbit cheese toast on the side.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g