Chef Gordon Ramsay may be best known as the TV chef with a volcanic temper prone to throwing things and yelling at people on shows like "Hell's Kitchen" and "MasterChef" but even he needs a little TLC with some comfort food sometimes. And there's nothing quite like a warm bowl of tomato soup. "It brings back all those days I had off from school" he recalled on his YouTube channel "Hell's Kitchen." "I would lie about feeling sick on purpose just to get a bowl of tomato soup from my mom."
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Gordon Ramsay Hell's Kitchen | 2021-09-04 15:30:49 |  885,761 Views |
Gordon Ramsay's Roasted Creamy Tomato Soup (Fresh Tomatoes)
As you might expect from Ramsay who owns more than 80 different restaurants his tomato soup is far from ordinary and features a few secret weapons to enhance the flavor and create a memorable yet fairly easy-to-prepare meal. His culinary arsenal includes fresh tomatoes that he sears on the stovetop before roasting in the oven a potato masher to get a coarse consistency and a sun-dried tomato pesto made with a mortar and pestle.
Gordon Ramsay starts his tomato soup with fresh ripe tomatoes that he browns on the stovetop with red onion — for extra sweetness — and garlic. And since the recipe calls for fresh tomatoes make sure to keep the tomatoes you buy as fresh as possible by storing them upside down which is the best way to store tomatoes. Ramsay ups the sweetness factor again with a touch of sugar and balances it all out with a little acidity thanks to a drizzle of aged balsamic vinegar.
Instead of using a pot for this soup Ramsay uses a deep Dutch oven. After searing the vegetables he roasts them for about 20 minutes then adds chicken stock and cream. He then mashes the tomatoes with a potato masher for a chunkier tomato soup. If rustic tomato soup isn’t your thing you can achieve a more even consistency with a few pulses of an immersion blender. But those aren’t Ramsay’s only secret weapons for an unbeatable tomato soup.
