Deeply caramelized tomatoes are the whole point here, roasted until their edges char and their juices concentrate into something sweet and smoky. Garlic-infused oil, scallion greens, smoked paprika, and oregano build a savory base before everything gets simmered in broth and blended until silky smooth. The result is a rich, velvety bowl with real depth from that roasting step alone, no thin or watery texture here. A torn basil garnish adds a fresh, herbal finish right at the end. This one's an easy addition to a dairy free lineup, especially on a chilly night when you want something warm and deeply flavorful. Serve it with a side of crusty bread for dipping and you've got a complete, satisfying meal.
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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.
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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