Ingredients
Method
Prep and Roast Tomatoes:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the tomatoes into halves or quarters and place them on the baking sheet.
- Add garlic cloves, drizzle with 1 tablespoon olive oil, and season with oregano, salt, and pepper.
- Roast for 40-45 minutes until soft and caramelized.
2. Build the Soup Base:
- In a large pot, heat 2 tablespoons olive oil over medium heat.
- Sauté chopped onion for 3-4 minutes until softened.
- Stir in smoked paprika and tomato paste; cook for 2-3 minutes.
3. Add and Simmer:
- Add the roasted tomatoes, garlic, and vegetable broth to the pot.
- Toss in fresh basil leaves and bring the mixture to a boil.
- Reduce heat and simmer for 8-10 minutes.
4. Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Stir in Parmesan cheese and brown sugar for added richness.
- Adjust salt and pepper to taste.
5. Serve and Garnish:
- Ladle the soup into bowls and top with Parmesan cheese, cracked black pepper, and fresh basil.
- Serve hot with your favorite bread or croutons for dipping.
Notes
- For a creamier soup, stir in 1/2 cup heavy cream or coconut milk at the end.
- Adjust consistency by adding more broth for a thinner soup or simmering longer for a thicker one.
- Leftovers taste even better as flavors meld; store in the fridge for up to 4 days or freeze for 3 months.