Beyond the Roasts: Unveiling Gordon Ramsay’s Comforting Go-To Soup for His Daughters and His Versatile Home Kitchen Secrets

In the cutthroat world of Michelin starred restaurants, Gordon Ramsay is a food icon who is inextricably linked with aggression and perfection. At home with him, however, comes a softer avatar of himself, cooking nutritious food for his daughters Megan, Holly, and Tilly. Here’s a glimpse of his home life, where the chef comes down to the daily business of pleasing diverse tastes with thoughtful, vegetable-based meals, to confirm that even a culinary giant enjoys simple home cooking.

Megan, Holly, and Tilly are not easy to feed, since all of the daughters have an individual relationship with food, as does exist in the diversity of most family pantries.

Tilly’s Culinary Enthusiasm

Tilly embraced cooking in a natural way, even authoring a cookbook full of vibrant foods like smoothie bowls and rainbow cake. She loves to cook, which is an auspicious sign for a future hued pink, maybe one that will take on the same lineage as that of her father.

Holly’s Kitchen Adventures

Holly’s kitchen try is not too spicy but just as endearing. Her TikTok effort at cooking gnocchi resulted in a sarcastic remark from Ramsay, who jokingly asked whether he was capable of being a father after her kitchen disaster with food. This tale reminds one of the age-old issues of allowing children to cook.

Megan’s Foodie Instincts

Megan’s tastes are more individual, but her evolved palate was opened on her 21st birthday during filming Hell’s Kitchen, when she assertedly panned dishes.

Food is of course part of the Ramsay lifestyle, so their cosmopolitan taste represents a nice challenge to the chef to overcome.

His daughters’ taste buds, Ramsay demonstrated in an interview with Tasting Table, vary from vegan and vegetarian and pescatarian to meat. This variety requires adaptability, a method any home chef can use. All of the girls share one thing, however: vegetables. Ramsay uses vegetables in meals a few times a week. This focus on new vegetables informs his family cooking, especially in his go-to minestrone soup a meal that pleases their palates by virtue of its humble, vegetable-based composition.

The Minestrone Masterpiece

Tuscan Vegetable Soup

This Tuscan vegetable soup is a hearty, healthy, and easy-to-make dish. It features cannellini beans, an array of fresh vegetables like carrots, celery, zucchini, and spinach, alongside aromatic herbs. Half of the beans are mashed to add creaminess, resulting in a robust and flavorful soup perfect for any meal.

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Cook Time 20 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 1162.9 kcal

Equipment

• 1 Large Soup Pot
• 1 Cutting Board
• 1 Chef’s knife
• 1 Potato Masher (or a fork)
• 1 Small Mixing Bowl

Ingredients

  

Main

• 1 15-ounce can low-sodium canellini beans, drained and rinsed
• 1 tablespoon olive oil
• 1/2 large onion diced (about 1 cup)
• 2 carrots diced (about 1/2 cup)
• 2 stalks celery diced, (about 1/2 cup)
• 1 small zucchini diced (about 1 1/2 cups)
• 1 clove garlic minced
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
• 2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 32 ounces low-sodium chicken broth or vegetable broth
• 1 14.5-ounce can no salt added diced tomatoes
• 2 cups chopped baby spinach leaves
• 1/3 cup freshly grated Parmesan optional

Instructions

 

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

Notes

1. Mashing half of the cannellini beans is a crucial step; it naturally thickens the soup and adds a creamy texture without the need for flour or other starches, contributing to its hearty body.2. Building the soffritto (sautéing the onion, carrots, and celery) until tender and aromatic is foundational for developing the soup’s depth of flavor. Don’t rush this step.3. For the best flavor, prioritize fresh thyme and sage. If using dried herbs, reduce the quantity and rub them between your palms to release their essential oils before adding to the pot.4. Always taste and adjust seasoning (salt and pepper) just before serving. A small splash of red wine vinegar or a squeeze of lemon juice at the very end can brighten the overall profile.

Ramsay’s minestrone is a comforting, flavorful soup that expresses his nurturer personality. He outlined dressing it with a range of fresh vegetables, finished off with a dash of creative flair: grated mature extra cheddar melted over Triscuit biscuits, an idea born out of a brand deal. The addition, bearing witness to his British love of cheese on toast, adds an old-fashioned, flavorful crunch to the soup. Ramsay’s enthusiasm for the combination “I felt like a pig in s***” fulfils the pleasure he gains from making comfort food for his daughters.

A Philosophy of Comfort in Every Bowl

Ramsay’s soups, like his minestrone, show a commitment to using plain ingredients and making them into hearty, richly flavored fare. His recipes combine raw vegetables, deep textures, and robust flavors that please a wide range of palates without sacrificing nutrition as the primary directive.

The following are five great examples of soups that embody this focus, perfectly appropriate to his vegetable conscious daughters:

Classic Tomato Soup

This hearty soup features sweet, ripe tomatoes, accompanied by herbs and vinegar to intensify flavor. The fragrant foundation is made by the sauté of onions, garlic, carrots, and celery, with reduced tomatoes and broth to blend flavors. Blended silky smooth with an added dollop of cream optional, it’s topped with fresh basil for a soothing, restorative meal.

Roasted Carrot and Ginger Soup

Carrots are sweetened to caramelize by roasting them, with ginger’s spicy heat. Carrots and onions are roasted, then cooked through in stock and ginger, mixed with added optional coconut milk for creaminess. Parsley or cilantro garnishes this hot, spicy soup, ideal for chilly winter nights.

Creamy Mushroom Soup

Creamy Mushroom Soup

This creamy mushroom soup recipe features a rich, earthy flavor profile developed by browning mushrooms in batches and building a flavorful base with aromatic vegetables. A touch of sherry and vegetable stock creates a savory broth, thickened with flour. Finished with cream and a hint of balsamic, it’s a comforting and hearty soup, perfect for serving with crusty bread.

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Cook Time 30 minutes mins

Total Time 1 hour hr

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 994.8 kcal

Equipment

• 1 Pot Large, heavy-bottomed pot or Dutch oven
• 1 Spatula or wooden spoon For stirring and scraping
• 1 Immersion Blender Alternatively, a standard blender (ensure soup is cooled if using standard blender)
• 1 Cutting Board For prepping vegetables
• 1 Chef’s knife For slicing and dicing ingredients

Ingredients

  

Main

• 4 tablespoons salted butter
• 1 1/2 pounds mushrooms sliced
• Kosher salt and freshly ground black pepper
• 4 cloves garlic minced
• 2 stalks celery thinly sliced
• 2 sprigs fresh thyme leaves picked
• 1 medium onion diced
• 2 tablespoons all-purpose flour
• 3/4 cup sherry
• 4 cups vegetable stock
• 1/2 cup heavy cream
• 2 teaspoons balsamic vinegar
• Roughly torn fresh parsley for serving
• Crusty bread for serving

Instructions

 

• Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
• In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
• Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
• Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
• Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.

Notes

Achieving deep flavor in this soup hinges on properly browning the mushrooms. Cook them in batches to prevent steaming; overcrowding the pot inhibits caramelization. Ensure the flour is cooked sufficiently after adding it to the vegetables to eliminate any raw taste. The sherry is key for deglazing and adding a layer of complex flavor; don’t rush this step. If using a standard blender instead of an immersion blender, cool the soup significantly to avoid pressure buildup and potential hazards. The balsamic vinegar added at the end brightens the rich, earthy notes of the mushrooms. Taste and adjust seasoning throughout, especially before serving.

This rich soup contributes the umami depth of mushroom by the addition of thyme and garlic. Sautéed onion, garlic, and mushroom are cooked in stock, pureed in cream to treat, and finished with chives. Serve with crusty bread as a filling meal.

Mushroom Soup

This recipe creates a rich and earthy mushroom soup. Fresh mushrooms are coarsely chopped and sautéed with shallots and herbs until their liquid evaporates. Combined with cream and chicken stock, the soup is then thickened with cornstarch for a velvety texture, seasoned, and finished with fresh parsley.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Breakfast

Cuisine American

Servings 4 people

Calories 4697.4 kcal

Equipment

• 1 Food Processor
• 1 Heavy Saucepan
• 1 Chef’s knife
• 1 Cutting Board
• 1 Whisk

Ingredients

  

Main

• 1 pound firm white mushrooms cleaned
• 1 medium lemon
• 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 1/4 teaspoon dried thyme
• 1/2 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups heavy cream
• 1 1/2 cups chicken stock
• 1 teaspoon cornstarch dissolved in 1 tablespoon of water
• 1 tablespoon minced parsley

Instructions

 

• Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
• Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
• Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
• Serve in warm bowls. Sprinkle with minced parsley.

Notes

For optimal flavor, ensure mushrooms release all their liquid and brown slightly before adding cream and stock; this concentrates their earthy notes. Clean mushrooms with a brush or damp cloth to avoid excess water absorption. When adding the cornstarch slurry, ensure it’s well-dissolved in water first, then stir constantly as it simmers to prevent lumps and achieve a smooth consistency. A splash of dry sherry or a drizzle of truffle oil at the end can elevate the soup’s complexity. Taste and adjust seasoning diligently before serving.

Spicy Roasted Butternut Squash Soup

Roasted squash sweetness meets chili and smoked paprika heat. Roasted squash is coaxed into a pot with garlic, chili, and sautéed onions, along with stock and cream, if wanted, for a velvety finish. Coriander sprinkles over this warm, rich soup, certain to please the adventurous.

Cauliflower and Sorrel Soup

This elegant Cauliflower and Sorrel Soup recipe guides you through creating a velvety-smooth and delicately flavored soup. It begins by gently sweating vegetables, then simmering them in chicken stock and milk. The soup is then pureed, strained for a refined texture, finished with cream, and garnished with fresh sorrel and optional caviar, making for a sophisticated first course.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Equipment

• 1 Saucepan A medium-sized saucepan with a tight-fitting lid is essential for sweating vegetables and simmering the soup.
• 1 Blender or Immersion Blender Crucial for achieving a silky-smooth consistency for the soup. An immersion blender offers convenience as it can be used directly in the pot.
• 1 Fine-mesh Sieve Absolutely vital for straining the pureed soup to remove any fibrous bits and ensure a refined, velvety texture.
• 1 Ladle For stirring, transferring, and serving the soup, as well as pressing ingredients through the sieve.
• 1 Chef’s Knife and Cutting Board For precise chopping of cauliflower, potato, and onion.

Ingredients

  

Main

• 1 large head cauliflower stem discarded, florets chopped
• 1 medium potato peeled and chopped
• 1/2 onion chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 cups light chicken stock
• 2 cups whole milk
• 1/2 cup heavy cream
• 6 large sorrel leaves stems trimmed, then shredded
• 2 tablespoons caviar optional
• Sea salt and freshly ground black pepper

Instructions

 

• Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
• Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
• Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
• Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.

Notes

1. Sweating the vegetables gently on a low heat, covered, is key. This extracts their natural sweetness and moisture without browning, which would otherwise ‘color’ the soup and impact its delicate flavor.
2. When adding milk, pour it in after the stock has come to a boil and let it return to a gentle boil. This technique, as noted in the recipe, helps prevent scum from forming, contributing to a cleaner appearance.
3. Passing the soup through a fine-mesh sieve is non-negotiable for a truly professional, velvety smooth texture. Don’t skip this step; it elevates the soup significantly.
4. Sorrel is a delicate herb with a bright, lemony tang. Add it just before serving to preserve its vibrant flavor and color. For caviar, use sparingly as a luxurious garnish, as its saltiness can overpower the soup if too much is added.

Rich and decadent, the soup combines potatoes and leeks with subtle herbs. Leeks, onions, and garlic are sautéed and softened with stock and potatoes, blended to a soft silky texture with cream if preferred, and topped with chopped chives. Comfort food that it is, it’s a family favorite.

These soups reflect Ramsay’s skill at preparing comforting and tasty food that appeals to the diverse tastes of his multiracial daughters. His concern with vegetables to roast, puree, or braise shows that one is a competent cook if one grasps ingredients as well as the people one is cooking for.

A Closer Exploration of Ramsay’s Soup Collection

Ramsay’s soup repertoire is more varied than this minestrone example shows, with any occasion catered for by a variety of flavors. Five further recipes that testify to his versatility are as follows:

Sweetcorn Chowder

This creamy chowder brings together corn sweetness and bacon richness. Potatoes and herbs add substance, and it is a filling meal. Sweetness, savouriness, and creaminess combined make it a huge favorite.

Roasted Tomato and Basil Soup

Roasting the tomatoes releases their built-in sweetness and the green zing of basil. A dash of balsamic vinegar adds tanginess to create this light, anytime treat smooth and creamy.

Chicken and Vegetable Soup

Syrupy chicken and rainbow-hued vegetables like carrots, celery, and peas suspend in a light, full flavored broth. Herbs add their excellence to this down-to-earth, homey soup, perfect for any time of the year.

French Onion Soup

Sweet caramel onions are the saucy, meaty base, topped with toasted baguette and melted Gruyère. A splash of white wine or brandy contributes to the sumptuous, comforting soup.

Spicy Lentil Soup

Lentil Soup

This robust lentil soup begins with a finely chopped mirepoix base, sweated until translucent to build deep flavor. It then simmers lentils, tomatoes, and freshly ground aromatic spices in a rich broth until tender. The soup is finished by pureeing to the desired consistency, creating a comforting and hearty meal.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 2024.7 kcal

Equipment

• 1 6-quart Dutch Oven A heavy-bottomed pot ensures even heat distribution for sweating vegetables and simmering.
• 1 Immersion Blender Essential for achieving the desired creamy consistency directly in the pot without transferring.
• 1 Cutting Board
• 1 Chef’s knife For precise, fine chopping of the mirepoix vegetables.
• 1 Wooden Spoon or Ladle For stirring and serving.

Ingredients

  

Main

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise

Instructions

 

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Notes

1. The foundation of this soup is the thoroughly sweated mirepoix. Ensure the onions are truly translucent and soft, as this develops a crucial aromatic base without browning. 2. Freshly ground and toasted spices (cumin, coriander, grains of paradise) are paramount. Toasting whole spices briefly in a dry pan before grinding intensifies their aroma and flavor, elevating the soup significantly. 3. Grains of paradise offer a unique peppery, citrusy note; if unavailable, a touch of white pepper and a tiny pinch of orange zest could offer a distant approximation, but it’s worth seeking out. 4. When pureeing, control the consistency. A full puree yields a smooth, creamy soup, while a partial puree leaves some texture, adding to the rustic appeal. 5. Always adjust seasoning (especially salt) at the very end, as the flavors concentrate during simmering.

The richness of lentils is offset by the heat of cumin, coriander, and chili. This healthy, satisfying vegetable and protein rich soup is perfect for cold weather.

A Few More Gems from Ramsay’s Collection

Butternut Squash Soup

This recipe crafts a classic butternut squash soup, starting by sautéing onions in butter. Cubed squash is then simmered in chicken stock until tender, before being pureed to a smooth consistency. The creamy soup is then seasoned with nutmeg, salt, and pepper, offering a comforting and flavorful dish perfect for any meal.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course lunch/dinner

Cuisine Indian

Servings 6 people

Calories 815.1 kcal

Equipment

• 1 Large Pot Or Dutch oven
• 1 Chef’s knife
• 1 Cutting Board
• 1 Blender Or immersion blender
• 1 Vegetable Peeler

Ingredients

  

Main

• One 2- to 3-pound butternut squash peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Instructions

 

• Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Notes

For enhanced depth of flavor, consider roasting the butternut squash cubes with a touch of olive oil and a pinch of salt before adding them to the pot. This caramelization brings out natural sweetness and a nuttier profile. Ensure the squash is very tender before blending; undercooked squash will result in a grainy texture. When blending hot liquids, always fill the blender only halfway, remove the center cap of the lid, and cover with a kitchen towel to allow steam to escape and prevent pressure buildup. For a richer, velvety finish, a splash of heavy cream or coconut milk can be stirred in at the end. Garnish with toasted pumpkin seeds or a swirl of crème fraîche for added texture and visual appeal.

To provide some further variety to your lunch, have a go at these leading soups:

1. Roasted Beetroot Soup : Beets roasted provide a deep, earthy flavor with herbs and garlic. Its rich purple color and silky texture make it an attractive, nutritionally dense option.
2. Fish Chowder : Poach the sweetcorn, potatoes, and fish in rich broth, garnished with dill, to give a light but satisfying alternative to other fish stews.
3. Carrot and Ginger Soup : This spice flavored soup balances out the sweetness of carrots with the heat of ginger and offers a highly healthy, stimulating meal with a strong, silky finish.
4. Mushroom and Tarragon Soup : The rich earthy flavor of mushrooms pairs well with tarragon’s light perfume in this opulent, sophisticated soup, ideal for any season.
5. Spicy Sweet Potato Soup : Sweet potatoes’ earthiness is balanced by cumin, coriander, and chili, topped with cilantro and lime for a spicy vegan dinner.

A Taste and Care Legacy

Roasted Tomato Basil Soup

This recipe transforms ripe plum tomatoes into a rich, flavorful soup by first roasting them to enhance their natural sweetness. It then combines them with sautéed aromatics, canned tomatoes, fresh basil, and chicken stock, simmering until the flavors meld beautifully. The soup is finally passed through a food mill for a silky-smooth texture, resulting in a comforting and elegant dish perfect served hot or cold.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 1 hour hr 50 minutes mins

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 185.4 kcal

Equipment

• 1 Baking Sheet Large enough to spread tomatoes in a single layer
• 1 8-Quart Stockpot For simmering the soup
• 1 Food Mill For a smooth, seed-free consistency
• 1 Chef’s knife
• 1 Cutting Board

Ingredients

  

Main

• 3 pounds ripe plum tomatoes cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions 2 onions
• 6 garlic cloves minced
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 28-ounce canned plum tomatoes, with their juice
• 4 cups fresh basil leaves packed
• 1 teaspoon fresh thyme leaves
• 1 quart chicken stock or water

Instructions

 

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Notes

The cornerstone of this soup’s rich flavor is the roasted tomatoes; their caramelization creates incredible depth. Ensure you use ripe plum tomatoes for optimal sweetness. While the recipe calls for a food mill, which yields a smooth, skin- and seed-free consistency, an immersion blender can be used for a slightly thicker, rustic soup. Be sure to taste and adjust seasonings at the very end, as flavors intensify during simmering. For an elevated presentation and fresh herbaceous note, garnish each serving with a few fresh basil leaves and a drizzle of high-quality extra virgin olive oil.

Soups prepared by Ramsay, from the minestrone to these diverse offerings, show his ability to take wholesome ingredients and convert them into nourishing, tasty fare. In his own kitchen at home, away from the stress of Hell’s Kitchen, he cooks meals that nourish and satisfy his daughters. His focus on fresh vegetables and thoughtful techniques proves that exceptional cooking is about connection understanding both ingredients and the people you’re cooking for. These soups invite home cooks to enjoy the satisfaction of creating nourishing, tasty meals.