Gordon Ramsay's Roasted Creamy Tomato Soup (Fresh Tomatoes)
Gordon Ramsay's Roasted Creamy Tomato Soup is a dish that transforms fresh tomatoes into a culinary masterpiece. This recipe captures the essence of Gordon Ramsay's iconic cooking style, focusing on simplicity and quality. Ideal for both casual family dinners and elegant gatherings, this soup is sure to impress with its depth of flavor and creamy texture.
Actual Recipe:
Directions:
00:00 Select ripe vine tomatoes for better soup flavor; core and quarter them before roasting.
00:13 Use red onion for its sweetness and finely slice with garlic for the soup; roasting versus stewing tomatoes enhances flavor.
00:41 Season tomatoes with salt, pepper, sugar, and cayenne for heat and balsamic vinegar for richness before roasting.
01:08 Roast ingredients for 20-25 minutes at 180°C to intensify flavors.
01:24 Make sun-dried tomato pesto with toasted pine nuts, Parmesan, and extra virgin olive oil in a pestle and mortar for enhanced control over texture.
02:13 Add vegetable or chicken stock to the roasted tomatoes and simmer; blend or mash for desired soup consistency.
02:28 Stir in cream for a richer, creamier soup, according to preference.
03:08 Create a gutsy cheese on toast using a roux with stout instead of milk, mustard, Worcestershire sauce, and Montgomery cheddar.
04:35 Grill the cheese on toast with the rich roux mixture until blistered and bubbly; a robust country loaf is recommended as the base.
05:07 Pair the creamy roasted tomato soup with the sun-dried tomato pesto and the hearty Welsh rarebit toast for a nostalgic and satisfying dish.
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#GordonRamsay #TomatoSoup #CreamySoup #ComfortFood #RecipeInspiration #CulinaryDelight #HomeCooking #CookingTips
White Bean Sauce - The Perfect Way to Use those Garden Tomatoes and Basil
White Bean Sauce | | This recipe is one of my all time favorites, especially in the summertime with my garden is overrun with tomatoes, basil, and squash. This meal comes together quickly and reheats well - perfect for leftovers or make ahead meals for the family. I love to serve this over penne, bow tie pasta, and zucchini noodles.
pasta sauce recipe
vegetarian pasta recipes
vegetarian dinner recipes
vegetarian meals
garden vegetable recipes
extra garden tomato recipes
PENNE AND BEAN RECIPE VIDEO:
INGREDIENTS:
⚈ 1 box penne or bowtie pasta
⚈ 10 oz yellow onions
⚈ 15 oz celery
⚈ 1 lb vine tomatoes
⚈ 12 cloves garlic minced
⚈ 2 tbsp olive oil
⚈ 1 1/4 tsp salt
⚈ 1 1/2 tsp black pepper freshly ground
⚈ 2 tsp crushed red pepper
⚈ 2 15.5 oz cans cannellini beans
⚈ 1 cup fresh basil (about 2 handfuls) cut chiffonade or minced
⚈ 4 oz Parmesan cheese freshly grated
INSTRUCTIONS:
⚈ Cook pasta according to box directions. Make sure pasta is al dente when finished so that it does not get mushy when added to the white bean sauce later on. Once pasta is done, rinse with cold water to remove excess starch and to stop the cooking process, set aside.
⚈ While pasta is cooking, chop onion, celery, and tomato roughly the same size as the cannellini beans.
⚈ Add olive oil to heat pan, warming oil over medium high heat. Once hot, sauté onions for 1-2 minutes. Add garlic and crushed red pepper, stir frequently to prevent burning. Once onions start to turn translucent, add celery, salt, and pepper. Cook for 8-10 minutes or until the celery starts to get soft on the outside but still retain a crunch on the inside.
⚈ Add both cans of cannellini beans, liquid included. Let simmer for 7 minutes, until the beans are heated through and starting to slightly fall apart. Add tomatoes and basil and simmer for an additional 5 minutes. Tomatoes should be releasing their juices.
⚈ Add pasta to sauce and heat through. When serving, garnish with a tbsp of freshly grated Parmesan cheese and enjoy!
NOTES:
⚈ This recipe is also delicious with dried basil when fresh is not available. Just substitute with 3 TBS dried basil.
⚈ Want a healthier alternative? This recipe is also delicious when you substitute zucchini spirals instead of the penne. It will save you almost 200 calories and 42 carbs per serving and you won’t be sacrificing taste. I do recommend cooking the zucchini for the meal you are eating and it does not reheat well.
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???????? Pasta Taccole e Pomodorini ???????? Flat Green Beans and Datterini Tomatoes Pasta
???????? PASTA TACCOLE E POMODORINI
✅ INGREDIENTI E CONSIGLI ⤵⤵⤵
???? VEGAN
???? SENZA LATTOSIO
La PASTA TACCOLE E POMODORINI è un primo piatto facile da preparare e ricco di sapore. Mi piace variare i condimenti della pasta e combinarci le verdure di stagione ricche di proprietà benefiche.
In questa facile ricetta il sapore dolce dei pomodori datterini si sposa benissimo con quello intenso delle taccole e l'aggiunta di qualche foglia di basilico fresco dona una piacevole freschezza al piatto.
Le taccole contengono molte fibre, vitamine e sali minerali, hanno un basso contenuto calorico ed uno straordinario effetto saziante. Ecco perché sono perfette anche per affrontare il cambio stagione.
Come tutte le verdure, vi consiglio di far cuocere le taccole per pochi minuti per preservarne le proprietà. La pasta taccole e pomodorini è una ricetta ideale per cucinare un piatto di pasta sano, leggero e nutriente.
INGREDIENTI PASTA TACCOLE E POMODORINI:
- 120 g di pasta
- 150 g taccole
- 100 g pomodori datterini
- 1 spicchio di aglio
- peperoncino q.b.
- sale q.b.
- olio evo q.b.
- basilico q.b.
???????? FLAT GREEN BEANS AND DATTERINI TOMATOES PASTA
✅ INGREDIENTS AND SUGGESTIONS ⤵⤵⤵
???? VEGAN
???? LACTOSE FREE
The FLAT GREEN BEANS AND DATTERINI TOMATOES PASTA is an easy but very tasty main course. I like to change often the pasta dressing using the seasonal vegetable available full of beneficial properties.
In this simple recipe the DATTERINI TOMATOES sweet taste goes very well with the FLAT GREEN BEANS intense one and adding some fresh basil leaves gives a lovely aroma to the dish.
The FLAT GREEN BEANS contain a lot of fibers, vitamins and mineral salts, they are very low on calories and they are able to satisfy your appetite completely. So they are perfect for facing the season changing effects. As every vegetable i suggest you to cook the FLAT GREEN BEANS just for several minutes to maintain their good properties.
The FLAT GREEN BEANS AND DATTERINI TOMATOES PASTA is great a RECIPE for cooking a healthy, light and nourishing main curse.
FLAT GREEN BEANS AND DATTERINI TOMATOES PASTA INGREDIENTS:
- 120 g plain pasta
- 150 g flat green beans
- 100 g datterini tomatoes
- a clove of garlic
- chilly pepper
- salt
- extra virgin olive oil
- basil
#pastataccoleepomodorini #ricetteprimipiatti #flatgreenbeansdatterinitomatoespasta
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Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
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***ROASTED GRAPE TOMATOES RECIPE, SERVES TWO***
1/2 lb (227g) pasta (I like orecchiette for this)
1 pint (about 12 oz, 340g) grape or cherry tomatoes
1 shallot
2-3 garlic cloves
1 fresh chili (very optional)
1 stick rosemary (very optional)
fresh basil for garnish
parmesan or pecorino cheese for grating
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut all the tomatoes in half and throw them on a sheet pan. Peel and slice the shallot (I like 1/4 circles) and put them on the sheet pan. Peel and coarsely chop the garlic (if it's super fine it's likely to burn), pick and chop the rosemary, seed and slice the chili if you're using it, and put all that on the sheet pan. Drizzle everything with olive oil, season with salt and pepper.
Put the pan right under the broiler for a few minutes, just until the tomatoes start to brown. Drain the pasta. You then have two options...
Option #1 is combine the pasta with the roasted veg in a pot, tear in the basil, drizzle in some fresh olive oil and stir to combine everything. Put it on a plate and grate on cheese.
Option #2 is to put all the roasted veg in a sieve and use a wooden spoon to grind it through until all you have left in the sieve is skins. I do this directly over the drained pasta so the strain sauce falls on top of it. To make it look a little nicer, you could stir back in a few of the chunks from the sieve. Tear in the basil, drizzle in a little fresh oil, put it on a plate, grate on cheese.
***WHITE BEAN AND FENNEL RECIPE, SERVES FOUR***
1/2 lb (227g) pasta (I used casarecce in the video, but penne would work great)
1 bulb fennel
1 head radicchio
1 15.5 oz (439g) can cannellini beans
caraway seeds
chili flakes
parmesan or pecorino cheese for grating (optional)
1 lemon (only use this if you're skipping the cheese)
salt
pepper
olive oil
Get your pasta boiling in salted water and get your broiler (grill) heating to maximum.
Cut the stalks off the fennel and set them aside. Stand the bulb up and cut it in half, then slice the halves as thin as possible. Put them on a sheet pan. Peel any wilted outer leaves off the radicchio and slice of the root end, being careful to leave as much of the core as possible to hold the leaves together. Cut it into wedges and put them on the pan. Drain and rinse the beans and put them on the pan.
Drizzle all the veg with olive oil and sprinkle over salt, pepper, chili flakes and caraway seeds. Put the pan right under the broiler for a few minutes, just until things are starting to brown — beware the beans might start to explode.
Drain the pasta and throw it onto the sheet pan with all the veg. Pick the green fronds off of the fennel stalks, chop them up and throw them on the pan. Drizzle on some fresh olive oil, and if you don't plan to garnish with cheese, juice on the lemon. Toss to combine. If you didn't use the lemon, grate cheese over the finished plates.
Bruschetta with Beans and Tomatoes
Here's an easy and tasty appetizer everyone should try! It consists of tomatoes, avocado, garlic, cilantro, and cannellini beans over ciabatta bread.
Pesto Pasta With Cherry Tomatoes Recipe
This pesto pasta with cherry tomatoes recipe is bursting with bold flavors you won't believe it only takes minutes to make!
RECIPE:
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