1-First: preheat the oven to 450°F. You’ll want to quarter or halve the 3 1/2 pounds of ripe tomatoes and place them cut-side up on a baking sheet. Then, drizzle them with 2 tablespoons of olive oil and season with salt and black pepper for that perfect roast.

2-Roast the tomatoes for 30 to 40 minutes until they soften and release their juices, filling your kitchen with an amazing aroma. While that’s happening, sauté the diced onion in the remaining 1 tablespoon of olive oil over medium-high heat for about 5 minutes.

3-Next, add the minced garlic, 3/4 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes to the pan, cooking for another 2 minutes to build those spicy flavors. Once done, stir in the 2 1/2 cups vegetable broth, 1/2 cup fresh basil leaves, and the roasted tomatoes with their juices.

4-Purée the mixture using an immersion blender or a traditional blender until you get your desired smooth texture be careful with hot liquids to avoid splatters. Finally, season with extra salt, pepper, and smoked paprika to taste, then serve warm with any optional toppings like grilled cheese croutons or a drizzle of olive oil.