Gordon Ramsay's Roasted Creamy Tomato Soup with Sun-Dried Tomato Pesto and Welsh Rarebit Toast

5 mins
Serves 3
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Directions

  1. 1Select ripe vine tomatoes, core them and quarter them.
  2. 2Select ripe vine tomatoes, core them and quarter them.
  3. 3Select ripe vine tomatoes, core them and quarter them.
  4. 4Finely slice red onion and garlic.
  5. 5Finely slice red onion and garlic.
  6. 6Finely slice red onion and garlic.
  7. 7Season the tomatoes with salt, pepper, sugar, cayenne, and balsamic vinegar.
  8. 8Season the tomatoes with salt, pepper, sugar, cayenne, and balsamic vinegar.
  9. 9Season the tomatoes with salt, pepper, sugar, cayenne, and balsamic vinegar.
  10. 10Roast the tomatoes, onion, and garlic for 20-25 minutes at 180°C.
  11. 11Roast the tomatoes, onion, and garlic for 20-25 minutes at 180°C.
  12. 12Roast the tomatoes, onion, and garlic for 20-25 minutes at 180°C.
  13. 13Make sun-dried tomato pesto by toasting pine nuts and then combining them with sun-dried tomatoes, Parmesan, and olive oil in a pestle and mortar.
  14. 14Make sun-dried tomato pesto by toasting pine nuts and then combining them with sun-dried tomatoes, Parmesan, and olive oil in a pestle and mortar.
  15. 15Make sun-dried tomato pesto by toasting pine nuts and then combining them with sun-dried tomatoes, Parmesan, and olive oil in a pestle and mortar.
  16. 16Add vegetable or chicken stock to the roasted tomatoes and simmer.
  17. 17Add vegetable or chicken stock to the roasted tomatoes and simmer.
  18. 18Add vegetable or chicken stock to the roasted tomatoes and simmer.
  19. 19Blend or mash the tomato mixture to your desired consistency.
  20. 20Blend or mash the tomato mixture to your desired consistency.
  21. 21Blend or mash the tomato mixture to your desired consistency.
  22. 22Stir in cream.
  23. 23Stir in cream.
  24. 24Stir in cream.
  25. 25Make a roux with butter and flour.
  26. 26Make a roux with butter and flour.
  27. 27Make a roux with butter and flour.
  28. 28Add stout, mustard, and Worcestershire sauce to the roux.
  29. 29Add stout, mustard, and Worcestershire sauce to the roux.
  30. 30Add stout, mustard, and Worcestershire sauce to the roux.
  31. 31Stir in Montgomery cheddar.
  32. 32Stir in Montgomery cheddar.
  33. 33Stir in Montgomery cheddar.
  34. 34Toast bread slices and spread the cheese mixture over them.
  35. 35Toast bread slices and spread the cheese mixture over them.
  36. 36Toast bread slices and spread the cheese mixture over them.
  37. 37Grill cheese on toast until blistered and bubbly.
  38. 38Grill cheese on toast until blistered and bubbly.
  39. 39Grill cheese on toast until blistered and bubbly.
  40. 40Serve the creamy tomato soup with the sun-dried tomato pesto and the cheese on toast.
  41. 41Serve the creamy tomato soup with the sun-dried tomato pesto and the cheese on toast.
  42. 42Serve the creamy tomato soup with the sun-dried tomato pesto and the cheese on toast.

Ingredients

  • 12 ripe vine tomatoes
  • 12 ripe vine tomatoes
  • 12 ripe vine tomatoes
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 1 pinch cayenne
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 4 sun-dried tomatoes
  • 4 sun-dried tomatoes
  • 4 sun-dried tomatoes
  • 1 handful pine nuts
  • 1 handful pine nuts
  • 1 handful pine nuts
  • 50 g Parmesan cheese
  • 50 g Parmesan cheese
  • 50 g Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons extra virgin olive oil
  • 200 ml vegetable or chicken stock
  • 200 ml vegetable or chicken stock
  • 200 ml vegetable or chicken stock
  • 100 ml cream
  • 100 ml cream
  • 100 ml cream
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 100 ml stout
  • 100 ml stout
  • 100 ml stout
  • 1 tablespoon mustard
  • 1 tablespoon mustard
  • 1 tablespoon mustard
  • 1 dash Worcestershire sauce
  • 1 dash Worcestershire sauce
  • 1 dash Worcestershire sauce
  • 200 g Montgomery cheddar
  • 200 g Montgomery cheddar
  • 200 g Montgomery cheddar
  • 3 slices country loaf
  • 3 slices country loaf
  • 3 slices country loaf

Equipment

ovenknifepestle and mortargraterfrying panimmersion blender