Gordon Ramsay method Tomato Soup
A unique way to make a tomato soup with onions, herbs and fresh, flavourful tomatoes!
I always preferred cooking my tomato soup with using butter and heavy cream until I see this amazing recipe of Gordon Ramsay. My creamy tomato soup recipe is always gonna be one of my best but this roasted tomato method is also really delicious and worth trying!
BEFORE 
AFTER
In the original recipe of Gordon Ramsay, he prefers using chicken or vegetable stock. You can take his advice for sure but I used water because wanted tomato to retain its intense taste.
Ingredients:
1.5 kg tomatoes, halved
2 red onions, peeled and thinly sliced
3 garlic cloves, peeled and halved
Fresh thyme sprigs
4 tbsp olive oil
Pomegranate sour
2 cups water
Ground black pepper
Sea salt
A tiny note: If you cannot find real pomegranate sour, an alternative would be balsamic vinegar.
Method
1. Preheat your oven to 220 degrees.
2. Place the halved tomatoes in a roasting pan, cut sides up.
3. Scatter the onions and sliced garlic cloves on top of the tomatoes together with the thyme leaves.
4. Pour the olive oil, pomegranate sour and season with salt and pepper.
5. Place the pan in the oven and roast for 30 mins until the tomatoes are soft and caramelized.
6. Pour the tomatoes and juices in a saucepan.
7. Add the water, bring it to the boil and remove the pan from the heat.
8. Use a hand blender or food processor and blend until the soup is smooth and creamy.
9. Taste the soup and adjust the seasoning.
Serving
I serve my soup with ground black pepper, pomegranate sour, a few drops olive oil, and fresh thyme leaves.
Bon apetit!