Start by assembling your ingredients. Having everything ready makes the process smoother. Preheat your oven to 400°F (200°C). Grab a large baking sheet and line it with parchment paper. It’s an easy clean-up!

Place your quartered Roma tomatoes and halved garlic cloves on the prepared baking sheet. Drizzle them with a tablespoon of olive oil, sprinkle with salt and cracked black pepper. Toss them around a bit—let them mingle! Roast in the preheated oven for about 30-35 minutes. You want them slightly caramelized and bursting with flavor.

While the tomatoes are roasting, heat a large pot over medium heat. Drizzle 2 tablespoons of olive oil in the pot, toss in your diced onion and red bell pepper. Sauté for about 5-7 minutes, or until the onions turn translucent. The kitchen should smell divine right about now.

Once the tomatoes are roasted, carefully add them to the pot along with the roasted garlic, dried basil, smoked paprika, and chicken stock. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes. If you want a smoother texture, use an immersion blender to blend the soup until creamy. Alternatively, you can use a regular blender in batches.

Give your soup a taste! This is your chance to make it just right. Add more salt, sugar, or pepper as needed. If you’re longing for some creaminess, this is where you would add a dash of heavy cream, making it even more comforting.

When you’re ready to serve, ladle the soup into bowls. Top with a drizzle of olive oil or some freshly cracked black pepper. If you’re feeling fancy, add fresh basil leaves for garnish. Pair it with a crunchy grilled cheese, and you’re all set!