Roasted Tomato Red Pepper Soup

Let’s make it

1. 01

   Heat oven to 425°F. Divide tomatoes, peppers, onion and garlic between two sheet pans. Toss with olive oil, 0.75 tsp salt, pepper and smoked paprika. Tuck garlic under tomatoes.

2. 02

   Roast 30 to 35 minutes, rotating pans, until tender. When cool enough to handle, slip off loose pepper skins.

3. 03

   Transfer vegetables and juices to a pot. Add broth and bring to a simmer 5 minutes.

4. 04

   Reserve 2 tbsp basil for serving. Blend the remaining basil into the vegetables and broth using an immersion blender, keeping its head submerged. For a countertop blender, cool first, fill no more than halfway, and vent according to its instructions.

5. 05

   Return to pot, stir in balsamic and remaining 0.5 tsp salt. Simmer 3 minutes to meld.

6. 06

   Serve hot with the reserved basil.