Nickel Allergy Friendly Roasted Tomato Soup

Total time50 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly Roasted Tomato Soup

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Ingredients

4 servings

2 cans (28 oz each) whole peeled tomatoes, drained
Bionaturae Organic Whole Peeled Tomatoes
See all
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp smoked paprika
2 cups chicken broth
½ cup heavy cream

For serving

1 tbsp fresh basil, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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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