Ingredients
3 1/2 pounds ripe small- to medium-sized tomatoes (such as cherry, grape, Roma, or cluster tomatoes)
3 tablespoons olive oil, divided
1 large white or yellow onion, diced
5 cloves garlic, minced
3/4 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (adjust to taste)
Salt and black pepper to taste
2 1/2 cups vegetable broth (or chicken broth if preferred)
1/2 cup loosely packed fresh basil leaves
freshly grated Parmesan for optional topping
drizzle of heavy cream or olive oil for optional topping
grilled cheese croutons for optional topping
sour cream for optional topping
extra fresh basil for optional topping
Instructions
1-Preheat oven: Preheat oven to 450°F. Quarter or halve the tomatoes and arrange them cut-side-up on a baking sheet. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper.
2-Roast the tomatoes: Roast the tomatoes for 30 to 40 minutes until they soften, then let them cool on a wire rack.
3-Heat the remaining oil: Heat the remaining 1 tablespoon olive oil in a large pan over medium-high heat. Add the diced onion and sauté for 5 minutes until it softens.
4-Add aromatics: Add the minced garlic, smoked paprika, and crushed red pepper flakes; sauté for 2 more minutes to release their aromas.
5-Stir in liquids and roasted tomatoes: Stir in the vegetable broth, fresh basil leaves, and the roasted tomatoes along with their juices.
6-Purée the soup: Purée the soup using a blender or an immersion blender until you reach your desired texture. Remember to blend hot soup in batches with the lid’s cap slightly open if using a traditional blender to let steam escape.
7-Season to taste: Season to taste with salt, pepper, and additional smoked paprika if you want more depth.
8-Serve the soup: Serve the soup warm with your preferred optional toppings for a personalized touch.