The Simple Ingredient Gordon Ramsay Adds To Tomato Soup For The Silkiest Texture - Tasting Table

"But for many, that silky texture is key, and Gordon Ramsay has just the trick for achieving it every time: adding a little dash of cream. The celebrity chef previously shared his roasted tomato soup recipe in a YouTube video demonstration, where the notes say that cream leads to a "richer, creamier soup." Ramsay uses just a drizzle, and he adds it in right at the end of the cooking process before blending the soup."

"Heavy cream is best if you have it, but cashew cream or coconut milk can also work if you want to keep the soup dairy-free. Cashew cream, especially, will help keep the flavors balanced. Avoid adding any cream, dairy-free or not, to the soup too early on, as it could curdle over the heat. You also have less chance of curdling if you use room temperature cream, rather than cold cream taken straight from the fridge."

Gordon Ramsay recommends adding a small drizzle of cream at the end of cooking to produce a richer, creamier roasted tomato soup with a silky texture. Heavy cream is preferred, but cashew cream or coconut milk provide dairy-free alternatives, with cashew cream helping balance flavors. Cream should be added just before blending or stirred in before serving to avoid curdling. Using room-temperature, fresh cream reduces the risk of curdling compared with cold cream. Ramsay favors roasting tomatoes and using red onion for sweetness because roasting releases natural sugars and deepens the tomato flavor.

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