Roasted Tomato Soup from Seasons 52 features slow-roasted tomatoes blended with fresh basil and garlic, served as a vibrant, velvety soup topped with a drizzle of olive oil and a sprinkle of cracked black pepper.
Equipments
- Baking sheet
- Parchment paper or aluminum foil
- Chef’s knife
- Cutting board
- Mixing bowl
- Garlic press (optional)
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or immersion blender
- Ladle
- Soup bowls
- Measuring spoons
- Measuring cups
Ingredients
- 2 lbs (900g) ripe tomatoes
- 1 medium yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1 teaspoon sugar (optional)
- Cracked black pepper (for serving)
- Additional olive oil (for drizzling)
When selecting tomatoes for your Roasted Tomato Soup, choose ripe, flavorful ones weighing about 2 lbs (900g) to ensure a naturally sweet and rich base. Fresh basil leaves totaling 1/2 cup provide the essential herbal aroma that complements slow-roasted tomatoes and garlic cloves. Using 1 teaspoon kosher salt and 1/2 teaspoon black pepper balances the seasoning, while 2 tablespoons of olive oil enhance the soup's velvety texture. Keep your vegetable broth at 2 cups to maintain the perfect consistency for blending. Your Roasted Tomato Soup from Seasons 52 copycat menu will closely mirror the restaurant's vibrant taste and smooth finish with these ingredient details.
Instructions
- Preheat oven to 400°F (200°C).
- Line baking sheet with parchment paper or aluminum foil.
- Wash and core tomatoes; cut into halves or quarters.
- Peel and slice onion.
- Peel garlic cloves (leave whole).
- Place tomatoes, onion, and garlic in mixing bowl.
- Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to bowl; toss to coat.
- Spread vegetables evenly on prepared baking sheet.
- Roast for 30–40 minutes, until tomatoes are caramelized and garlic is soft.
- Remove from oven and let cool slightly.
- Transfer roasted vegetables to large pot or Dutch oven.
- Add 2 cups vegetable broth.
- Bring mixture to a gentle simmer over medium heat for 10 minutes.
- Add 1/2 cup fresh basil leaves and 1 teaspoon sugar (optional).
- Remove pot from heat.
- Use blender or immersion blender to puree soup until smooth and velvety.
- Taste and adjust seasoning with salt and pepper if needed.
- Ladle soup into bowls.
- Drizzle with olive oil and sprinkle with cracked black pepper.
- Serve immediately.
Substitution
Roasted Tomato Soup from Seasons 52 copycat menu relies on slow-roasted ripe tomatoes, yellow onion, garlic, fresh basil, and vegetable broth to create a rich, flavorful base. If fresh tomatoes are out of season, canned whole or fire-roasted tomatoes work well as substitutes, though roasting them enhances flavor depth. When basil is unavailable, a small amount of fresh spinach or a pinch of dried basil can maintain the herbal note without overpowering the soup. Using an immersion blender allows you to blend directly in the pot, saving time and reducing cleanup compared to transferring to a countertop blender. Your choice of olive oil for drizzling can influence the final flavor, so opt for a high-quality extra virgin olive oil for the best result.
Tips
Ensure your tomatoes are fully ripe as their sweetness intensifies the flavor during roasting. When roasting, spread vegetables evenly on the baking sheet to promote caramelization and avoid steaming. Use a blender carefully, pulsing in intervals to achieve a smooth texture without overheating the soup. Taste your soup before serving, adjusting salt and pepper to balance the sweetness and acidity according to your preference.
Nutritions
Roasted Tomato Soup provides a rich source of vitamins A and C from slow-roasted tomatoes, supporting immune function and skin health. Fresh basil adds antioxidants, while garlic contributes compounds that may enhance cardiovascular health. Olive oil supplies heart-healthy monounsaturated fats, and the vegetable broth keeps the soup low in calories and fat. Your meal benefits from a balanced combination of nutrients, making this soup both flavorful and nutritious.
Storage
Store your Roasted Tomato Soup in an airtight container and refrigerate for up to 3 days to maintain its fresh flavors. For longer storage, freeze the soup in portion-sized containers for up to 3 months, ensuring to leave space for expansion. Thaw in the refrigerator overnight and reheat gently on the stove to preserve its velvety texture.
Variation or Alternatives
Swap roasted red bell peppers for tomatoes to add a subtly sweet and smoky flavor, creating a unique twist on the classic roasted tomato soup. You can replace vegetable broth with chicken broth for a richer and more savory base that enhances the overall depth of the soup. Incorporate a splash of heavy cream or coconut milk after blending to achieve a creamier texture without overpowering the fresh basil aroma. For a smoky touch, finish the soup with a sprinkle of smoked paprika or a drizzle of chipotle-infused olive oil right before serving.
Allergies
Roasted Tomato Soup contains garlic and onions, which are common allergens that may cause reactions in sensitive individuals. If you have allergies to nightshade vegetables, be cautious since tomatoes are part of this group. Your sensitivity to basil and olive oil should also be considered, as these ingredients can occasionally trigger allergic responses.
Why this recipe?
Roasted Tomato Soup from Seasons 52 is celebrated for its rich, smoky flavor achieved through slow-roasting vine-ripened tomatoes to deepen natural sweetness and acidity. The soup's velvety texture and balanced seasoning create a comforting yet sophisticated taste perfect for any season. You'll appreciate how replicating this recipe at home brings gourmet-quality flavor with wholesome ingredients, making it a rewarding culinary experience. This dish offers a delicious combination of healthful antioxidants and crave-worthy warmth that resonates with many food enthusiasts.