Gordon Ramsay's Roasted Tomato Soup

Ingredients

• 1 kg vine tomatoes — The riper the tomatoes, the better the soup.
• 1 medium red onion — Sweeter than white onion.
• 3 cloves garlic
• 4 tablespoons olive oil — Generous amount for glossiness.
• 1 teaspoon cayenne pepper — For heat.
• 1 teaspoon sugar — To intensify sweetness.
• 2 tablespoons aged balsamic vinegar — For acidity.
• 500 ml vegetable or chicken stock — To adjust consistency.
• 100 ml cream — For creaminess.
• 50 g butter — For the roux.
• 3 tablespoons flour — For the roux.
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce — For flavor.
• 200 g Montgomery cheddar — Rich, mature cheese.
• 4 slices rustic country loaf — For the Welsh rarebit.
• 50 g pine nuts — Toasted for the pesto.
• 50 g Parmesan cheese — For creaminess in pesto.
• 2 tablespoons oil from sun-dried tomatoes — For pesto.

Steps

1. 1

   Preheat the oven to 180°C (356°F).

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2. 2

   Core the tomatoes and slice them in half.

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3. 3

   Slice the red onion and garlic finely.

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4. 4

   In a pot, heat olive oil and add the sliced onions and garlic, sautéing until fragrant.

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5. 5

   Add the halved tomatoes to the pot, along with salt, pepper, cayenne pepper, sugar, and balsamic vinegar.

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6. 6

   Drizzle with more olive oil and mix well.

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7. 7

   Transfer the pot to the oven and roast for 20-25 minutes.

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8. 8

   While the tomatoes are roasting, prepare the sun-dried tomato pesto: Toast the pine nuts in a dry pan until golden.

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9. 9

   In a pestle and mortar, combine the toasted pine nuts, grated Parmesan, extra virgin olive oil, and oil from the sun-dried tomatoes to make the pesto.

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10. 10

    Remove the roasted tomatoes from the oven and add stock until it reaches halfway up the tomatoes.

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11. 11

    Bring the mixture to a boil, then let it simmer for 3-4 minutes.

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12. 12

    Stir in the cream and mash the tomatoes for a chunky texture, or use a stick blender for a smoother soup.

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13. 13

    For the Welsh rarebit, make a roux by melting butter and whisking in flour until smooth.

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14. 14

    Gradually add stout instead of milk, stirring until thickened.

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15. 15

    Add Dijon mustard and Worcestershire sauce, then mix in grated Montgomery cheddar while the roux is still hot.

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16. 16

    Toast the slices of rustic bread on both sides, then spread the cheese mixture on top.

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17. 17

    Place under the grill for 90 seconds until bubbly and golden.

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18. 18

    Serve the roasted tomato soup with a drizzle of sun-dried tomato pesto and the Welsh rarebit on the side.

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