Roasted Tomato Soup
Total time50 min
Prep time10 min
Cook time40 min
4.5(16)
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Learn more →Ingredients
4 servings
- 2 cans (28 oz each) whole peeled tomatoes, drained
- 3 tbsp garlic-infused oil, divided
- 1 tsp sugar
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 4 scallions, green tops only, thinly sliced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 2 cups chicken broth
- ½ cup heavy cream
For serving
- 1 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Drain the tomatoes and spread them in a single layer on a rimmed baking sheet. Drizzle with 2 tbsp of the garlic-infused oil, sprinkle with the sugar, salt, and pepper, and toss to coat.
- 2
Roast the tomatoes for 25–30 minutes, until the edges are deeply caramelized and the tomatoes have collapsed and darkened in spots.
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