Servings: 6
Equipment
- Immersion blender
- dutch oven
Ingredients
- 3½ lbs. ripe tomatoes
- 3 Tbsp olive oil divided
- 1 large white or yellow onion diced
- 5 cloves garlic minced
- ¾ tsp. smoked paprika
- ¼ tsp. crushed red pepper flakes
- 2½ cups vegetable broth
- 1 cup loosely-packed fresh basil leaves divided
- croutons
Instructions
- Roast the tomatoes. Heat oven to 450°F. Quarter the tomatoes (or halve them, if they are small) 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, then transfer baking sheet to a wire rack.
- Sauté the onion and garlic. Meanwhile, heat the remaining 1 tablespoon of 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.
- Put it all together. Add the broth, basil (reserving ¼ cup, chopped, for garnish) and the roasted tomatoes (once they are ready) with their juices and stir to combine.
- Purée. Using a handheld immersion blender purée the soup until it reaches your desired texture.
- Season. Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
- Serve. Serve warm, garnished with basil and croutons.
Notes
Adapted from: GIMME SOME OVEN
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