Yield: 6 Servings
Ingredients:
- 3 1/2 lbs. ripe Roma tomatoes
- 3 tbsp. olive oil, divided
- To taste sea salt and pepper
- 1 large white or yellow onion, diced
- 5 cloves garlic, minced
- 3/4 tsp. smoked paprika
- 1/4 tsp. crushed red pepper flakes
- 2 1/2 cups vegetable broth
- 1/2 cup loosely-packed fresh basil leaves
- Optional toppings: freshly-grated Parmesan, croutons, sour cream or fresh basil
Directions:
- Roast the tomatoes. Heat oven to 450 F.
- Quarter the tomatoes and arrange them cut-side-up on a baking sheet. Drizzle evenly with 2 tablespoons of the olive oil and season with a few pinches of salt and black pepper.
- Bake for 30 to 40 minutes or until softened and then transfer baking sheet to a wire rack.
- Meanwhile, heat the remaining olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic, smoked paprika and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
- Next, add the broth, basil and roasted tomatoes with their juices and stir to combine.
- Using a handheld immersion blender until soup until it reaches your desired texture. If using a traditional blender, process 1 cup at a time and return to the pot.
- Season to taste. Serve warm, garnished with any extra toppings.
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