2pounds(9-10) Roma tomatoes, washed and sliced in half lengthwise
2small onions, quartered
2medium carrots, peeled and cut into chunks
3large cloves garlic, peeled
¼teaspooncoarse ground black pepper
1can(14.5 oz.) whole tomatoes, undrained
3cupsvegetable or chicken broth(reduced sodium, if possible)
1pinchred pepper flakes(about 1/4 teaspoon, more to taste)
Suggested garnishes: shredded cheese, croutons, fresh chopped parsley or basil, or crackers.
1/2 cupheavy cream, optional(see note)
Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes, onions, and carrots with olive oil, salt and pepper. Arrange tomatoes cut side up. Use small square of foil to make a small packet for your garlic. Place the foil packet on the baking sheet with the other vegetables. Roast for about 45 minutes, turning the pan halfway through.
Add the roasted vegetables, canned tomatoes (crush them against the side of the pan with spoon), broth, oregano, smoked paprika, and red pepper flakes to a large stockpot. Remove garlic cloves from foil packet and add to soup.
Cook over medium low heat until everything is heated and the carrots are tender (if they weren't from the roasting), about 20 minutes.
Using an immersion blender, purée the soup until it is smooth. You can use a blender or a food processor too, just be careful and do it in small batches.
Taste and season with salt and pepper if needed. Serve with desired garnishes.
For a creamier soup, over very low heat, slowly stir in heavy cream. Do not boil.
Soup can be garnished with shredded cheese, croutons, fresh chopped parsley or basil, or crackers.
Nutrition information does not include garnishes or heavy cream.