# Components:
→ Vegetables
01 - 4 large ripe tomatoes, quartered
02 - 2 large red bell peppers, seeded and halved
03 - 1 medium onion, peeled and quartered
04 - 3 cloves garlic, peeled
05 - 1 medium carrot, peeled and chopped
06 - 1 fresh red chili, seeded and chopped (adjust to taste)
→ Liquids
07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
→ Spices & Seasonings
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon cayenne pepper, optional
→ Garnish (optional)
14 - Fresh basil leaves
15 - A drizzle of extra virgin olive oil
16 - Crusty bread, for serving
# Directions:
01 - Preheat the oven to 430°F and line a baking sheet with parchment paper.
02 - Arrange tomatoes, red bell peppers, onion, and garlic on the baking sheet; drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper.
03 - Roast in the oven for 25 minutes until vegetables are softened and slightly charred at the edges.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat; add chopped carrot and chili, cooking for 3 to 4 minutes until softened.
05 - Add the roasted vegetables to the pot; stir in smoked paprika, cumin, and cayenne pepper if using.
06 - Pour in vegetable broth, bring to a simmer, and cook for 10 minutes to meld flavors.
07 - Blend the soup until smooth using an immersion blender or standard blender in batches.
08 - Adjust seasoning to taste; serve hot garnished with fresh basil and a drizzle of extra virgin olive oil, with crusty bread if desired.
