Gordon Ramsays Roasted Tomato Soup Food

GORDON RAMSAY'S ROASTED TOMATO SOUP

Steps:

• Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized.
• Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock.
• For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.

GORDON RAMSAY TOMATO SOUP RECIPE

Steps:

• In a saucepan, sauté sliced onions, garlic for a while. Add some salt, pepper and paprika to it.
• Place sliced tomatoes upside down on the same saucepan to get a good char. Add sugar, balsamic vinegar, fresh thyme and basil in the saucepan. Let it cook for around 5 minutes
• Let it cook for around 5 minutes.
• Add some vegetable stock to it and mash with the help of a spoon.
• Now, blend this mixture with a hand blender to get the desired consistency.
• Top it off with cooking cream for some added flavor.
• Your tomato soup is ready to gobble.

GORDON RAMSAY'S COD AND TOMATO CHOWDER RECIPE

Steps:

• Heat the olive oil in a heavy-based pan. Add the onions, celery and some seasoning, and cook, stirring, over a medium heat for 6-8 minutes to soften. Add the carrots, potatoes, yellow pepper and herbs, and sauté for 5 minutes until the vegetables are lightly golden.
• Add the tomatoes to the pan and pour in the stock. Cover and simmer for about 7-9 minutes until the vegetables are tender. Now tip in the green beans and courgettes, give the mixture a stir and simmer for another 3 minutes. Check the seasoning, adding a few dashes of Tabasco to spice up the chowder if you like.
• Lightly season the cod fillets and lay them on the vegetables in the pan. Cover the pan again and simmer for 3-4 minutes until the fish is opaque and just cooked through.
• Using a spoon, gently break the fish into large flakes. Ladle the hot soup into warm bowls and scatter a handful of chopped parsley over each serving.