Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 2 large red bell peppers, deseeded and quartered
  • 1 medium yellow onion, cut into thick wedges
  • 6 cloves garlic, peeled and smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups vegetable broth
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, packed
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). On a parchment-lined sheet pan, toss the tomatoes, peppers, onion, and garlic with olive oil, smoked paprika, thyme, salt, and pepper. Spread them in a single layer.
  2. Roast for 35-40 minutes, tossing halfway through, until the edges of the onions are translucent and the pepper skins are charred and blistered.
  3. Transfer all the roasted vegetables and the browned juices from the pan into a soup pot. Add the broth and bring to a gentle simmer over medium heat for 10 minutes.
  4. Remove the pot from heat. Stir in the fresh basil and lemon juice.
  5. Use an immersion blender directly in the pot (or transfer to a high-speed blender in batches) and process on high until the soup is completely smooth and velvety.
  6. Stir in the heavy cream until fully incorporated and serve.