Vegan Roasted Tomato Soup

Total time50 min

Prep time10 min

Cook time40 min

Deeply caramelized tomatoes are the whole point here, roasted at high heat until the edges char and collapse into something sweet and almost smoky. Garlic-infused oil, scallion greens, dried oregano, and smoked paprika build a savory base before everything gets simmered together and blended into a completely smooth, velvety puree. The result is a bowl that tastes far richer and more complex than the short ingredient list suggests, with just enough sugar to round out the tomatoes' natural acidity. A torn basil garnish on top adds a fresh, herbal finish right before serving. It's a cozy, deeply flavorful soup that fits neatly into a vegan lineup, whether you're pairing it with crusty bread or sipping it straight from the mug.

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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
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
Chef's tip
Use 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.

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