1-First Steps: Start by preheating your oven to 450°F and preparing your ingredients for a smooth process. Quarter or halve the 3 1/2 pounds of ripe tomatoes and arrange them cut-side-up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper before roasting for 30 to 40 minutes until softened.

2-First Steps: Once roasted, transfer the tomatoes to a wire rack to cool slightly. This step concentrates their sweetness and depth, which is key to a great roasted tomato soup. Meanwhile, in a large pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.

3-Sauté and Combine: Sauté the diced onion for 5 minutes, stirring occasionally to bring out its natural sweetness. Add the minced garlic, 3/4 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes, then sauté for another 2 minutes to release their aromas.

4-Sauté and Combine: Stir in the 2 1/2 cups vegetable broth, 1/2 cup loosely packed fresh basil leaves, and the roasted tomatoes with their juices. This mixture forms the base of your soup, blending flavors perfectly. Use an immersion blender or traditional blender to purée the soup, blending in batches if needed to let hot air escape for safety.

5-Finish and Serve: Taste and adjust seasoning with additional salt, black pepper, or smoked paprika as needed. Serve the soup warm, topped with options like freshly grated Parmesan or a drizzle of heavy cream. The total time is about 45 minutes, with 15 minutes prep and 30 minutes cooking, yielding 4 to 6 servings.