Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 3 large red bell peppers (approx. 600g), deseeded and quartered
  • 1 large yellow onion, cut into wedges
  • 6 cloves garlic, peeled and left whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 cups low-sodium vegetable or chicken broth
  • 2 tbsp concentrated tomato paste
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 cup heavy cream
  • 30g fresh basil leaves
  • 1 tbsp balsamic glaze
  • 1 pinch red pepper flakes (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the tomatoes, peppers, onions, and garlic in a large bowl with the olive oil and salt until every crevice is coated.
  3. Arrange the vegetables in a single layer on two large rimmed baking sheets, ensuring the tomatoes are cut-side up to allow moisture to evaporate.
  4. Roast for 45 minutes until the pepper skins are blistered and the onion edges are charred.
  5. Transfer all the roasted vegetables, including the golden juices from the pan, into a large Dutch oven or heavy-bottomed stockpot.
  6. Add the vegetable broth, tomato paste, smoked paprika, and dried oregano. Bring to a simmer over medium heat and cook for 10 minutes to marry the flavors.
  7. Working in batches if necessary, transfer the soup to a high-speed blender. Add the heavy cream, fresh basil, and balsamic glaze.
  8. Process on high until the fibers emulsify with the fats and the soup is completely smooth and velvety.
  9. Return to the pot to warm through if needed. Season with red pepper flakes and extra black pepper to taste before serving.