is an all-time winter classic, providing comfort and much-needed nutritients during the cold, rainy months.

One specific inspired by star chef includes the addition of pesto, which takes the dish up a notch, making it even more flavourful.

Food website cheframsayrecipes.com said: "This delicious and easy tomato soup with pesto, inspired by Gordon Ramsay, is the perfect comfort meal.

"Bursting with fresh flavours from roasted tomatoes and a vibrant basil pesto, it's creamy, hot, and nutritious.

"You can whip it up with simple ingredients you likely have at home, making it an ideal choice for a quick and satisfying meal!"

Ingredients:

500g Heirloom Tomatoes

Two Carrots

One Onion

350g Roma Tomatoes

Four to five Garlic Cloves

Quarter cup Olive Oil

1.5 teaspoon Salt

Half teaspoon Red Chilli Flakes

Half teaspoon Pepper

Two cups Vegetable Stock, divided

Half tablespoon Sugar

One tablespoon Balsamic Vinegar

Two to three tablespoons Basil Pesto

Method

Set your oven to 180°C to preheat. Arrange the heirloom and Roma tomatoes, carrot pieces, onion wedges, and garlic cloves on a baking tray. Drizzle with olive oil and season with 2.5g of salt. Toss everything together to ensure an even coating.

Roast the vegetables in the oven for one hour, or alternatively, grill them in a stovetop grill pan with olive oil and salt until they are tender and slightly charred.

Once roasted, transfer the vegetables and their juices into a blender. Add 250ml of vegetable stock and blend until completely smooth.

Pour the blended mixture into a pot and add the remaining stock. Heat over a medium flame for five to seven minutes, stirring occasionally. Stir in the sugar, balsamic vinegar (if using), and red chilli flakes. Allow the soup to come to a quick boil.

Stir in two to three tablespoons of basil pesto. Taste the soup and adjust the seasoning with more salt, pepper, or pesto if desired.

Serve the soup hot, paired with buttered wholegrain or sourdough toast, croutons, or crackers for a hearty meal.