1-Preheat and Prep: Heat your oven to 450°F and wash and halve or quarter the tomatoes. Place them cut-side-up on a baking sheet, then drizzle with 2 tablespoons of the olive oil and season with salt and pepper. While the tomatoes roast for 30 to 40 minutes until softened, you’ll have time to handle the other steps.

2-Sauté the Aromatics: In a large pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the diced onion and sauté for about 5 minutes until it softens. Then, stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking for another 2 minutes to build those tasty layers.

3-Combine and Blend: Once the tomatoes are done, transfer them with their juices to a pot. Add the sautéed mixture, vegetable broth, and fresh basil leaves. Use an immersion blender or a traditional blender to puree everything to your preferred texture, adjusting seasoning with salt, pepper, or more smoked paprika as needed.

4-Serve and Enjoy: Serve the soup warm, topped with options like grated Parmesan or a drizzle of olive oil. This step ensures the roasted tomato soup bursts with natural flavors, making it a satisfying meal. Remember, blending on low speed in batches can help avoid any mess, as shared in safety tips later.