Low Iodine Roasted Tomato Soup
Total time50 min
Prep time10 min
Cook time40 min
4.5(16)
About FigFig 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
- 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
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
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!