Ingredients:

  • 3 lbs Ripe Roma or Vine-ripened tomatoes, halved
  • 1 large Yellow onion, wedged
  • 1 Red bell pepper, deseeded and quartered
  • 8 cloves Garlic, peeled and left whole
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 2 cups low sodium vegetable broth
  • 1 cup fresh basil leaves, packed
  • 0.5 tsp Smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onion wedges, bell pepper quarters, and whole garlic cloves on a large rimmed baking sheet.
  2. Drizzle the vegetables with 3 tablespoons of extra virgin olive oil and season with sea salt and black pepper. Toss to coat evenly.
  3. Roast for 40-45 minutes until the tomato skins are slightly charred and the onions have developed mahogany-colored edges.
  4. Transfer the roasted vegetables and all accumulated juices from the sheet pan into a large Dutch oven or heavy-bottomed pot.
  5. Add the vegetable broth and smoked paprika. Bring to a gentle simmer over medium heat and cook for 10 minutes to allow flavors to meld.
  6. Remove the pot from heat. Stir in the fresh basil leaves until they wilt. Using a high-speed blender or immersion blender, purée the mixture until completely smooth and velvety.