Low Sugar Roasted Tomato Soup

Total time50 min

Prep time10 min

Cook time40 min

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Ingredients

4 servings

2 cans (28 oz each) whole peeled tomatoes, drained
Hunt's Whole Peeled Plum Tomatoes - 28 Oz Muir Glen Organic Peeled Whole Tomatoes 28oz Delallo Imported San Marzano Style Italian Tomatoes Whole Peeled 28 Oz Mutti Parma Pelati Peeled Whole Tomatoes 28oz Bionaturae Organic Whole Peeled Tomatoes
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3 tbsp garlic-infused oil, divided
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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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