Gordon Ramsay's Roasted Creamy Tomato Soup with Sun-Dried Tomato Pesto and Welsh Rarebit Toast
5m
Serves 3
Directions
- 1Select ripe vine tomatoes, core them and quarter them.
- 2Finely slice red onion and garlic.
- 3Season the tomatoes with salt, pepper, sugar, cayenne, and balsamic vinegar.
- 4Roast the tomatoes, onion, and garlic for 20-25 minutes at 180°C.
- 5Make 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.
- 6Add vegetable or chicken stock to the roasted tomatoes and simmer.
- 7Blend or mash the tomato mixture to your desired consistency.
- 8Stir in cream.
- 9Make a roux with butter and flour.
- 10Add stout, mustard, and Worcestershire sauce to the roux.
- 11Stir in Montgomery cheddar.
- 12Toast bread slices and spread the cheese mixture over them.
- 13Grill cheese on toast until blistered and bubbly.
- 14Serve the creamy tomato soup with the sun-dried tomato pesto and the cheese on toast.
Ingredients
- 12 ripe vine tomatoes
- 1 red onion
- 2 cloves garlic
- 1 pinch salt
- 1 pinch pepper
- 1 pinch sugar
- 1 pinch cayenne
- 1 tablespoon balsamic vinegar
- 4 sun-dried tomatoes
- 1 handful pine nuts
- 50 g Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 200 ml vegetable or chicken stock
- 100 ml cream
- 50 g butter
- 50 g flour
- 100 ml stout
- 1 tablespoon mustard
- 1 dash Worcestershire sauce
- 200 g Montgomery cheddar
- 3 slices country loaf
Equipment
ovenknifepestle and mortargraterfrying panimmersion blender
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