Ingredients:

  • 3 large red bell peppers (approx. 1.5 lbs)
  • 6 garlic cloves, unpeeled
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 medium yellow onion, diced
  • 2 cups fresh cherry tomatoes, halved
  • 4 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your broiler. Toss the whole red bell peppers and unpeeled garlic cloves in 2 tablespoons of olive oil and salt on a baking sheet.
  2. Roast under the broiler, turning occasionally, until the pepper skins are blistered and blackened in spots and the peppers smell toasted.
  3. In a heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent and soft.
  4. Stir in the halved cherry tomatoes and smoked paprika, cooking for another 5 minutes until the tomatoes soften and release their juices.
  5. Squeeze the roasted garlic out of its skin and add it to the pot along with the roughly chopped roasted peppers.
  6. Pour in the vegetable broth and bring to a gentle simmer for 15 minutes.
  7. Use an immersion blender to process the mixture until completely smooth.
  8. Stir in the fresh basil and lemon juice just before serving.