1-First Step: Preheat and Roast Preheat the oven to 450°F and prepare your tomatoes by washing and cutting them. Quarter or halve the 3 1/2 pounds of ripe tomatoes and place them cut-side-up on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and black pepper, then roast for 30-40 minutes until softened and caramelized.

2-Second and Third Steps: Sauté and Combine In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sauté the diced onion for about 5 minutes, then add the minced garlic, smoked paprika, and crushed red pepper flakes for another 2 minutes. In a pot, mix the sautéed items with 2 1/2 cups vegetable broth, 1/2 cup fresh basil leaves, and the roasted tomatoes including their juices.

3-Final Steps: Blend and Serve Use an immersion blender or traditional blender to puree the soup until smooth or chunky, as preferred. Season with additional salt, black pepper, or smoked paprika to taste. Serve warm, topped with options like grated Parmesan or a drizzle of olive oil.