Roasted Tomato Soup

Step 1

Heat oven to 450°F. Quarter the tomatoes (or halve them, if they are small) and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper. Bake for 30 to 40 minutes or until softened, then transfer baking sheet to a wire rack.

Step 2

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic, smoked paprika and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.

Step 3

Add the broth, basil, and the roasted tomatoes (once they are ready) with their juices and stir to combine.

Step 4

Using a handheld immersion blender (or see instructions below for using a traditional blender), purée the soup until it reaches your desired texture.

Step 5

Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.

Step 6

Serve warm, garnished with any extra toppings you would like, and enjoy!