Roasted Tomato and Onion Soup

1.Preheat the oven to 400°F (200°C).

2.Arrange the halved tomatoes, quartered onions, and whole garlic cloves on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, salt, and pepper. Toss gently to coat all vegetables evenly.

3.Roast the vegetables in the preheated oven for 35-40 minutes, turning halfway through, until they are soft and slightly caramelized with a smoky aroma.

4.Remove the roasted vegetables from the oven and let them cool slightly.

5.Transfer the roasted tomatoes, onions, and garlic to a blender or food processor. Add 2 cups of vegetable broth and blend until smooth.

6.Pour the blended mixture into a large pot. Add the remaining 2 cups of vegetable broth and bring to a gentle simmer over medium heat. Taste and adjust seasoning with additional salt, pepper, and sugar if needed to balance acidity.

7.Simmer the soup for 10 minutes, stirring occasionally to allow flavors to meld and the soup to thicken slightly.

8.Using an immersion blender (optional), blend the soup directly in the pot for an extra smooth texture.

9.Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with crusty bread on the side.