25+ Delicious Gordon Ramsay Soup Recipes You Need to Try

Gordon Ramsay, renowned for his culinary expertise and fiery personality, is equally admired for his ability to create dishes that are not only delicious but also comforting.

When it comes to soups, his recipes bring together a harmonious blend of fresh ingredients, rich flavors, and the perfect balance of textures.

Whether you’re craving something light and refreshing, hearty and warming, or bold and spicy, Ramsay’s soups offer a vast array of options to suit every taste.

In this article, we’ve compiled a list of 25+ Gordon Ramsay soup recipes that will elevate your cooking game.

From vegetable-packed classics to indulgent, creamy concoctions, these recipes are perfect for cozy evenings at home or impressing guests at a dinner party.

Each recipe is crafted with Ramsay’s signature technique, ensuring that every spoonful is packed with unforgettable flavor.

So grab your apron and get ready to explore some of the best soup recipes that Gordon Ramsay has to offer.

25+ Delicious Gordon Ramsay Soup Recipes You Need to Try

Gordon Ramsay’s soup recipes are a testament to his ability to transform simple ingredients into masterpieces that comfort and delight the senses.

Whether you’re a fan of light, refreshing broths or indulgent, creamy chowders, there’s something in this collection for everyone.

These soups are more than just a meal—they’re a celebration of flavor, technique, and creativity.

By incorporating these recipes into your kitchen, you’ll not only impress your family and friends but also discover new ways to experience the joy of cooking.

So the next time you crave something comforting and full of flavor, reach for one of these 25+ Gordon Ramsay soup recipes and savor the experience.

Gordon Ramsay’s Classic Tomato Soup

A timeless favorite, Gordon Ramsay’s Classic Tomato Soup is rich and velvety, offering the perfect blend of ripe tomatoes, aromatic herbs, and a creamy finish. Ideal for a cozy lunch or dinner, this soup highlights the natural sweetness of tomatoes balanced by the sharp tang of vinegar and a touch of olive oil for depth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 6 large ripe tomatoes, roughly chopped
• 1 tsp tomato paste
• 1 tbsp balsamic vinegar
• 4 cups vegetable stock
• Salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
2. Stir in the chopped tomatoes and tomato paste, cooking for another 5 minutes.
3. Add the balsamic vinegar and vegetable stock. Bring to a boil, then reduce to a simmer for about 30 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunky texture, blend just partially.
5. Season with salt and pepper to taste. Add the heavy cream for a richer finish, if desired.
6. Serve hot, garnished with fresh basil leaves.

This simple yet flavorful tomato soup provides a comforting base for a variety of dishes. The smooth consistency and balance of flavors make it an exceptional option for those seeking a nourishing meal. With the addition of balsamic vinegar, you can deepen the savory notes, while the creamy finish ensures a velvety mouthfeel that complements any grilled cheese sandwich or rustic bread.

Gordon Ramsay’s Roasted Carrot and Ginger Soup

Gordon Ramsay’s Roasted Carrot and Ginger Soup is a hearty, flavorful soup with a beautiful balance of sweetness from the carrots and heat from the fresh ginger. The roasting process brings out the natural sugars in the carrots, while the ginger adds a bold, aromatic kick that elevates the dish to a whole new level.

Ingredients

• 6 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tbsp olive oil
• 2 tbsp fresh ginger, minced
• 3 cups vegetable stock
• Salt and pepper, to taste
• 1/2 cup coconut milk or cream (optional)
• Fresh parsley or cilantro, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the carrots and onions with 1 tablespoon of olive oil and season with salt and pepper. Spread the mixture on a baking sheet and roast for 30-35 minutes until the carrots are tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the fresh ginger and cook for 1-2 minutes, until fragrant.
3. Add the roasted carrots and onions to the pot, followed by the vegetable stock. Bring to a simmer and cook for 5 minutes.
4. Use an immersion blender to blend the soup until smooth. Add coconut milk or cream for a richer texture, if desired.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with fresh parsley or cilantro.

This soup stands out with its perfect balance of sweetness and spice, offering a warm, soothing sensation. The roasted carrots provide a deep, caramelized flavor, while the ginger delivers a vibrant kick. The addition of coconut milk brings a creamy, luxurious texture that transforms this humble soup into something extraordinary. It’s an excellent choice for cold evenings or when you need a comforting, healthy option.

Gordon Ramsay’s Creamy Mushroom Soup

Gordon Ramsay’s Creamy Mushroom Soup is an earthy and decadent dish that showcases the richness of mushrooms paired with cream. The deep umami flavors of the mushrooms are complemented by a delicate touch of thyme and garlic, creating a luxurious soup perfect for any occasion.

Ingredients

• 2 tbsp butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450g) mixed mushrooms (such as cremini, shiitake, and button mushrooms), sliced
• 4 cups vegetable or chicken stock
• 1 tbsp fresh thyme leaves
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Chopped chives, for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add onions and garlic, cooking for 4-5 minutes until softened and fragrant.
2. Add the sliced mushrooms to the pot, cooking for another 8-10 minutes until the mushrooms release their juices and become golden brown.
3. Pour in the stock and add the fresh thyme. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to deepen.
4. Use an immersion blender to blend the soup until smooth or leave it slightly chunky if you prefer some texture.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped chives.

The creaminess of this mushroom soup is what makes it truly indulgent, and it pairs wonderfully with crusty bread. The variety of mushrooms adds complexity, while the thyme infuses a subtle herbaceous note. This recipe is an elegant and comforting choice for a starter or a light meal, offering a satisfying, velvety consistency and earthy flavor that is both rich and balanced.

Gordon Ramsay’s Spicy Roasted Butternut Squash Soup

Gordon Ramsay’s Spicy Roasted Butternut Squash Soup combines the natural sweetness of roasted squash with the warming heat of chili and smoked paprika. This vibrant soup is both comforting and invigorating, perfect for those who enjoy a bit of spice in their meal. The roasting process intensifies the squash’s flavor, while the chili gives it an exciting, bold kick.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red chili, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 cups vegetable stock
• Salt and freshly ground black pepper, to taste
• 1/2 cup coconut milk or cream (optional)
• Fresh coriander, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Roast for 30-35 minutes until tender and caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onions, garlic, and chili, cooking for 5 minutes until softened.
3. Stir in the smoked paprika and ground cumin, cooking for another minute to release the spices’ aromas.
4. Add the roasted butternut squash and vegetable stock to the pot. Bring to a simmer and cook for 5-10 minutes.
5. Use an immersion blender to blend the soup until smooth. Add coconut milk or cream for a creamy finish, if desired.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh coriander.

This soup delivers the perfect blend of sweetness, heat, and earthiness, creating a comforting yet exciting dish. The roasted squash provides a rich, deep flavor that is beautifully complemented by the smoky heat of the paprika and the zing of the chili. The coconut milk adds a creamy touch, giving the soup a velvety texture that makes each spoonful feel luxurious. Whether enjoyed on a chilly day or as a flavorful starter, this soup is a standout choice.

Gordon Ramsay’s Leek and Potato Soup

Gordon Ramsay’s Leek and Potato Soup is a creamy, hearty dish that’s simple yet incredibly satisfying. This classic combination of leeks and potatoes creates a rich base, while the fresh herbs and subtle seasonings elevate it to something truly special. Perfect for a light lunch or a warming dinner.

Ingredients

• 2 tbsp butter
• 2 leeks, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken stock
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh chives or parsley, for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add the leeks, onions, and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the diced potatoes, stock, and bay leaf to the pot. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
3. Remove the bay leaf and use an immersion blender to blend the soup until smooth. For a chunkier texture, blend just partially.
4. Stir in the heavy cream, if using, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives or parsley.

This leek and potato soup is the epitome of comfort food. The earthy flavor of the leeks pairs perfectly with the smooth texture of the potatoes, creating a rich base that’s both satisfying and soothing. The cream adds a luxurious touch, making the soup velvety and indulgent. Topped with fresh herbs, it’s an ideal choice for a cozy meal that’s both nourishing and delicious.

Gordon Ramsay’s Sweetcorn Chowder

Gordon Ramsay’s Sweetcorn Chowder is a creamy, comforting soup that features the natural sweetness of corn, enhanced by the savory depth of bacon and the richness of cream. With the addition of potatoes and fresh herbs, this chowder is a filling and satisfying meal on its own, perfect for any season.

Ingredients

• 2 tbsp butter
• 4 slices bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 cups fresh or frozen corn kernels
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon and set aside.
2. In the same pot, add the onions and garlic, cooking for 5 minutes until softened.
3. Stir in the diced potatoes, corn kernels, stock, and thyme. Bring the mixture to a simmer and cook for 15-20 minutes, until the potatoes are tender.
4. Use an immersion blender to partially blend the soup, leaving some texture.
5. Stir in the heavy cream and season with salt and pepper.
6. Top the chowder with the reserved crispy bacon and fresh parsley before serving.

This sweetcorn chowder offers a delightful combination of sweet, savory, and creamy elements. The bacon adds a delicious crunch and smokiness, perfectly complementing the natural sweetness of the corn. The potatoes help to thicken the soup, making it heartier and more substantial. Finished with a touch of cream, this chowder is both rich and comforting, making it a crowd-pleasing favorite.

Gordon Ramsay’s Roasted Tomato and Basil Soup

Gordon Ramsay’s Roasted Tomato and Basil Soup brings out the best in the humble tomato. By roasting the tomatoes before blending, the natural sweetness and smokiness are intensified, and the fresh basil adds a burst of aromatic flavor. This soup is perfect for summer, but its vibrant taste makes it a favorite any time of the year.

Ingredients

• 8 ripe tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic, unpeeled
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups vegetable stock
• 1 tsp balsamic vinegar
• 1/4 cup fresh basil leaves, chopped
• Heavy cream (optional), for serving

Instructions

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30-35 minutes, until tender and caramelized.
2. After roasting, remove the garlic cloves from their skins and transfer the tomatoes, onion, and garlic into a pot.
3. Add the vegetable stock and balsamic vinegar. Bring to a simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the fresh basil and adjust the seasoning if needed.
6. Serve hot, with a drizzle of heavy cream, if desired.

This roasted tomato and basil soup is incredibly rich, thanks to the roasting process, which intensifies the tomato’s natural flavors. The addition of balsamic vinegar adds a subtle tangy sweetness, while the basil contributes an earthy aroma that ties the soup together. Finished with a splash of cream, it’s a luxurious and comforting bowl that pairs beautifully with crusty bread or a grilled cheese sandwich.

Gordon Ramsay’s Chicken and Vegetable Soup

Gordon Ramsay’s Chicken and Vegetable Soup is a hearty, wholesome dish that is perfect for nourishing the body and soul. Packed with tender chicken, vibrant vegetables, and a flavorful broth, this soup is both filling and light, making it ideal for any season. The perfect balance of vegetables and protein makes it a comforting and satisfying choice.

Ingredients

• 2 tbsp olive oil
• 1 lb (450g) chicken breast, boneless and skinless, diced
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup green beans, chopped
• 1 cup peas (fresh or frozen)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the onions, carrots, celery, and garlic. Cook for 5 minutes, until the vegetables begin to soften.
3. Pour in the chicken stock, thyme, and bay leaf. Bring to a simmer and cook for 10 minutes.
4. Add the green beans and peas, and cook for an additional 5 minutes.
5. Return the chicken to the pot and stir to combine. Cook for 5 more minutes to heat through.
6. Taste and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This chicken and vegetable soup is light but incredibly filling, with a balanced combination of protein and vegetables. The broth is flavorful yet not too heavy, and the herbs like thyme and bay leaf infuse the soup with a comforting depth. The addition of peas and green beans brings color and texture to the dish, making it both visually appealing and satisfying. Perfect for a healthy and filling meal.

Gordon Ramsay’s French Onion Soup

Gordon Ramsay’s French Onion Soup is a decadent and savory dish with rich caramelized onions and a robust, flavorful broth. Topped with a slice of toasted baguette and melted Gruyère cheese, this soup is a perfect indulgence for a chilly day. The slow-cooked onions release their natural sweetness, which balances beautifully with the savory broth and cheese.

Ingredients

• 2 tbsp butter
• 3 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 4 cups beef stock
• 1/2 cup dry white wine
• 2 tbsp brandy (optional)
• Salt and freshly ground black pepper, to taste
• 4 slices French baguette
• 1 1/2 cups Gruyère cheese, grated

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and cook slowly for 25-30 minutes, stirring occasionally, until deeply caramelized and golden brown.
2. Add the garlic and thyme, cooking for 1-2 more minutes until fragrant.
3. Pour in the wine and brandy (if using), scraping any browned bits from the bottom of the pot. Let the alcohol cook off for 2-3 minutes.
4. Add the beef stock, bring to a simmer, and cook for an additional 15 minutes.
5. Season the soup with salt and pepper to taste.
6. While the soup simmers, toast the baguette slices in the oven or under the broiler until golden brown.
7. To serve, ladle the soup into bowls, place a slice of toasted baguette on top, and sprinkle with Gruyère cheese. Place under the broiler for 3-4 minutes, or until the cheese is melted and bubbly.

This French onion soup is a true comfort food, with its rich, sweet onions and savory broth. The slow caramelization of the onions creates a deep flavor that perfectly balances the richness of the beef stock and the wine. The toasted baguette and melted Gruyère take this soup over the top, making it an indulgent, satisfying meal. Whether as a starter or a main dish, it’s a timeless classic that never fails to impress.

Gordon Ramsay’s Spicy Lentil Soup

Gordon Ramsay’s Spicy Lentil Soup is a hearty and nourishing dish, combining the earthy richness of lentils with a kick of spice. The soup is made with aromatic vegetables and flavored with cumin, coriander, and chili, making it a perfect meal to warm you up on cooler days. It’s both filling and healthy, packed with protein and fiber.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili flakes (or more, to taste)
• 1 1/2 cups dried red lentils, rinsed
• 4 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Fresh coriander or parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
2. Stir in the cumin, coriander, and chili flakes, cooking for another minute to release the spices’ fragrance.
3. Add the rinsed lentils, vegetable stock, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender.
4. Season the soup with salt and pepper to taste. If the soup is too thick, add a bit more stock or water to reach your desired consistency.
5. Use an immersion blender to partially blend the soup, leaving some lentils whole for texture.
6. Serve hot, garnished with fresh coriander or parsley.

This spicy lentil soup is the perfect combination of comfort and heat. The lentils are soft and filling, while the warm spices bring a delightful depth of flavor. The soup’s richness makes it perfect for a cozy meal, and it’s also incredibly versatile—serve it with some crusty bread or over rice for a more substantial meal. A healthy, satisfying option that’s sure to please anyone who loves a bit of spice.

Gordon Ramsay’s Roasted Beetroot Soup

Gordon Ramsay’s Roasted Beetroot Soup is a vibrant and earthy dish with the natural sweetness of beets highlighted by the richness of garlic and fresh herbs. Roasting the beets before blending intensifies their flavor, making this soup incredibly smooth and velvety. It’s a strikingly beautiful soup with a deep purple color, perfect for special occasions or a nutrient-packed meal.

Ingredients

• 3 medium beets, peeled and chopped
• 1 onion, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 4 cups vegetable stock
• 1 tbsp red wine vinegar
• Salt and pepper, to taste
• Greek yogurt or sour cream, for garnish
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the chopped beets and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 35-40 minutes, until the beets are tender.
2. In a large pot, heat a little olive oil over medium heat. Add the garlic and thyme, cooking for 1-2 minutes until fragrant.
3. Add the roasted beets and onions to the pot, along with the vegetable stock. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth. Add the red wine vinegar and stir well.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a dollop of Greek yogurt or sour cream and a sprinkle of fresh parsley.

This roasted beetroot soup is a beautifully bold dish with its striking color and earthy flavor. The natural sweetness of the beets pairs wonderfully with the fresh thyme, garlic, and vinegar, creating a rich yet refreshing soup. It’s light, yet satisfying, and can be served as an elegant starter or a wholesome main course. Garnished with creamy yogurt and fresh herbs, it offers a visually stunning and deliciously smooth experience.

Gordon Ramsay’s Fish Chowder

Gordon Ramsay’s Fish Chowder is a creamy, comforting soup filled with tender chunks of fish, vegetables, and a rich, flavorful broth. This chowder is lighter than a traditional seafood stew, yet just as satisfying, offering the perfect balance of delicate fish flavors and creamy textures. Ideal for seafood lovers, this dish is both indulgent and nourishing.

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups fish stock
• 1 cup dry white wine
• 1 lb (450g) white fish fillets (such as cod or haddock), diced
• 1 cup heavy cream
• 1 cup sweetcorn kernels (fresh or frozen)
• Salt and freshly ground black pepper, to taste
• Fresh dill, for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Add the diced potatoes and fish stock to the pot. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, until the potatoes are tender.
3. Pour in the white wine and bring the soup to a gentle simmer. Add the diced fish fillets and sweetcorn, cooking for another 5 minutes, until the fish is cooked through.
4. Stir in the heavy cream and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh dill.

This fish chowder is a deliciously creamy and comforting dish with a delicate yet flavorful broth. The white fish offers a tender texture that pairs beautifully with the potatoes and sweetcorn, creating a satisfying and hearty meal. The addition of heavy cream gives the soup a rich finish, while the dill provides a fresh, herbaceous contrast. Perfect for a cozy dinner or as part of a seafood-themed menu, this chowder is sure to please.

Gordon Ramsay’s Carrot and Ginger Soup

Gordon Ramsay’s Carrot and Ginger Soup is a vibrant and fragrant dish that combines the natural sweetness of carrots with the warming kick of fresh ginger. This bright, aromatic soup is not only delicious but also packed with nutrients, making it a perfect choice for a light, healthy meal. The slight spice from the ginger enhances the flavors of the carrots, creating a comforting and refreshing bowl.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled and minced
• 4 cups vegetable stock
• Salt and freshly ground black pepper, to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh coriander or parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Add the chopped carrots and minced ginger to the pot, cooking for an additional 2 minutes to allow the ginger to release its fragrance.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the carrots are soft and tender.
4. Use an immersion blender to blend the soup until smooth.
5. Stir in the coconut milk, if using, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh coriander or parsley.

This carrot and ginger soup is a delightful combination of sweet, earthy flavors with a refreshing zing from the ginger. The coconut milk adds a creamy richness, making the soup velvety and smooth. The soup is light but satisfying, making it a great option for a healthy lunch or dinner. Its vibrant orange color and aromatic spices make it a visually appealing and flavorful choice for any meal.

Gordon Ramsay’s Mushroom and Tarragon Soup

Gordon Ramsay’s Mushroom and Tarragon Soup is a creamy, earthy soup that combines the rich, savory flavor of mushrooms with the delicate, aromatic taste of tarragon. The depth of flavor from the mushrooms is balanced by the freshness of the herbs, creating a sophisticated and comforting soup that’s perfect for any season.

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb (450g) mixed mushrooms (such as cremini, button, or shiitake), sliced
• 1 tsp fresh tarragon leaves
• 4 cups vegetable or chicken stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Melt butter in a large pot over medium heat. Add the onions and garlic, cooking for 5 minutes until softened.
2. Add the sliced mushrooms and cook for 10 minutes, until the mushrooms release their moisture and become tender.
3. Stir in the fresh tarragon leaves and cook for an additional 2 minutes to infuse the flavors.
4. Add the vegetable or chicken stock and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth.
6. Stir in the heavy cream, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This mushroom and tarragon soup is rich, creamy, and full of umami flavor. The mushrooms provide a hearty, meaty texture, while the tarragon adds a subtle herbaceous note that elevates the entire dish. The cream gives the soup a smooth and luxurious texture, making each spoonful indulgent yet comforting. It’s the perfect choice for a special lunch or a light but satisfying dinner.

Gordon Ramsay’s Spicy Sweet Potato Soup

Gordon Ramsay’s Spicy Sweet Potato Soup is a warm and comforting dish that balances the natural sweetness of the potatoes with a kick of spice. The soup is enhanced with cumin, coriander, and chili, giving it depth and warmth. It’s a nourishing, vegan-friendly meal that’s as flavorful as it is filling, perfect for a chilly day or as a starter for any occasion.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chili powder (or to taste)
• 4 cups vegetable stock
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Stir in the cumin, coriander, and chili powder, cooking for 1-2 minutes until fragrant.
3. Add the sweet potatoes and vegetable stock to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This spicy sweet potato soup is a perfect balance of sweet, spicy, and savory. The natural sweetness of the potatoes is complemented by the bold flavors of cumin and chili, creating a warm, vibrant dish. The soup is silky and satisfying, making it ideal for a light lunch or a comforting dinner. Topped with fresh cilantro and a squeeze of lime, it has a refreshing finish that perfectly balances the heat.

Note: More recipes​ are coming soon!