Low Sodium Roasted Tomato Soup

Total time50 min

Prep time10 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 cans (28 oz each) whole peeled tomatoes, drained
Delallo Imported San Marzano Style Italian Tomatoes Whole Peeled 28 Oz Mutti Parma Pelati Peeled Whole Tomatoes 28oz Bionaturae Organic Whole Peeled Tomatoes Central Market Organics Italian San Marzano Tomatoes Pastene Whole Peeled Tomatoes - 28 OZ
See all
3 tbsp garlic-infused oil, divided
1 tsp sugar
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!