1-First Step: Prepare Tomatoes and Aromatics
Preheat your oven to 450°F (or 375°F if roasting tomatoes with other vegetables such as peppers). Rinse and quarter or halve about 3 1/2 pounds of ripe tomatoes and arrange them cut-side-up on a rimmed baking sheet. Dice 1 large onion and peel 5 cloves of garlic (or halve an entire garlic head for roasting).

2-Second Step: Roast Vegetables
Drizzle 2 tablespoons of olive oil over the tomatoes, along with the optional red bell pepper chunks and halved garlic head cut side down if using. Season with salt, black pepper, and a pinch of sugar if desired. Roast in the oven for 30 to 55 minutes until the tomatoes are softened and caramelized or bursting. Add fresh rosemary sprigs for aroma during roasting if desired, then discard before blending.

3-Third Step: Sauté Onion and Garlic
While tomatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic, smoked paprika, and crushed red pepper flakes (if using) and cook for an additional 2 minutes to develop flavors.

4-Fourth Step: Combine Roasted Vegetables with Broth
Add the roasted tomatoes along with their juices and the roasted garlic squeezed from the skins into the pot. Stir to combine with the sautéed onion and garlic. Pour in 2 1/2 cups of vegetable broth and add fresh basil leaves. Bring the mixture to a simmer and cook for 5 minutes to meld the flavors.

5-Final Step: Blend and Adjust Seasoning
Use an immersion blender or carefully transfer the mixture to a traditional blender to purée until smooth, venting the lid to avoid splatter. Adjust the soup’s thickness by adding more broth if needed. Taste and add salt, freshly ground pepper, or extra smoked paprika to your liking. Serve hot, garnished with fresh basil, a drizzle of olive oil or cream, and optional toppings like Parmesan cheese or grilled cheese croutons.