Ingredients:

  • 3 lbs Plum or Roma tomatoes, halved lengthwise
  • 1 large red bell pepper, deseeded and quartered
  • 1 medium yellow onion, peeled and cut into thick wedges
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 cups vegetable or chicken bone broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tbsp balsamic vinegar

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes (cut side up), bell pepper quarters, onion wedges, and whole garlic cloves on a large rimmed baking sheet.
  2. Drizzle the vegetables with 3 tablespoons of extra virgin olive oil. Sprinkle evenly with sea salt, cracked black pepper, and smoked paprika.
  3. Roast for 40–45 minutes until the tomato skins are wrinkled and slightly charred, and the onions are caramelized at the edges.
  4. Carefully transfer the roasted vegetables and all the accumulated juices from the baking sheet into a high-speed blender. Use a splash of broth to scrape up any browned bits from the pan if necessary.
  5. Add the remaining broth, fresh basil leaves, and balsamic vinegar to the blender. Secure the lid and blend on high until the soup reaches a smooth, velvety consistency.
  6. Pour the soup into a large Dutch oven or pot to keep warm. Taste and adjust seasoning with additional salt or a teaspoon of honey if extra sweetness is desired.