As the weather turns colder and the days get shorter, there’s nothing quite like a warm bowl of comforting soup. Gordon Ramsay’s tomato soup is a personal favorite of mine, and it’s a recipe I always turn to when I’m craving something cozy and delicious. What sets this soup apart is the incredible three-ingredient sundried tomato pesto that elevates the flavor to a whole new level.
The beauty of this recipe lies in its simplicity. The ingredients are readily available and inexpensive, making it an ideal option for a budget-friendly meal. Despite its simplicity, the combination of flavors creates a unique and satisfying experience. The tomato soup is rich and flavorful, while the pesto adds a layer of depth and complexity that is truly remarkable.
I recently decided to make this soup during a move, wanting something simple and home-cooked to brighten up a chaotic day. I was amazed at how quickly it came together. The soup took about 10 minutes to prepare, and the pesto took less than five minutes. This recipe is a lifesaver for busy individuals or anyone who wants a delicious meal without spending hours in the kitchen.
Here’s a breakdown of the ingredients and how to make this delicious soup:
Ingredients for the Soup:
* 10 medium-sized tomatoes
* 475ml of vegetable or chicken stock
* One red onion (finely sliced)
* Two garlic cloves (finely sliced)
* 170ml of cream (optional)
* Two teaspoons of cayenne pepper
* One teaspoon of balsamic vinegar
* One teaspoon of sugar (helps intensify the sweetness)
* Salt and pepper
* Olive oil
Ingredients for the Pesto:
* 170g of sundried tomatoes
* 55g of pine nuts
* 55g of parmesan cheese (grated)
Method for the Soup:
1. Preheat the oven to 180°C (350°F).
2. Slice the tomatoes in half and place them in a roasting tray.
3. Slice the red onion and garlic, adding them to the tray.
4. Drizzle olive oil over the vegetables, then add the balsamic vinegar and a pinch of sugar.
5. Season with salt, pepper, and cayenne pepper.
6. Roast the vegetables for 20 minutes, or until they are soft and easy to squish with a spoon.
7. Remove the tray from the oven and pour in the stock and cream, ensuring the liquid comes halfway up the tray.
8. Return the tray to the oven for a few minutes until the mixture begins to bubble.
9. Remove from the oven and use a stick blender to puree the vegetables until you have a smooth and creamy mixture.
Method for the Pesto:
1. Toast the pine nuts in a dry pan until they are fragrant. You’ll know they’re done when they have a distinct nutty and woody smell.
2. Combine the toasted pine nuts, grated Parmesan cheese, and olive oil in a pestle and mortar. (You can also use a blender or food processor if you don’t have a pestle and mortar.)
3. Blend or crush the ingredients until they are well combined.
Serving:
Pour some of the soup into a bowl, add a spoonful of the pesto, top with grated Parmesan cheese, and enjoy! This cozy and delicious soup is sure to warm you up on a chilly evening.
If you’re looking for a simple, flavorful, and comforting meal, Gordon Ramsay’s tomato soup with sundried tomato pesto is a must-try. With its ease of preparation and impressive taste, it’s a recipe that will become a favorite in your kitchen.
