Ingredients:

  • 3 lbs Roma tomatoes, halved
  • 2 large red bell peppers, quartered and deseeded
  • 1 head garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 tbsp smoked paprika
  • 4 cups vegetable broth
  • 1 tbsp lemon juice
  • 1/4 cup heavy cream
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C). Arrange the tomatoes, peppers, and the whole garlic head (wrapped in foil with a drizzle of oil) on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast for 25–30 minutes until skins are blistered and show blackened edges.
  2. Heat 2 tbsp of olive oil in a pot over medium heat. Sauté the diced onion until translucent.
  3. Stir in the smoked paprika and cook for 30–60 seconds until the oil turns a deep red and smells toasted.
  4. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted tomatoes, peppers, and all accumulated pan juices.
  5. Pour in the vegetable broth and bring to a light simmer for 5 minutes.
  6. Use a high-speed blender or immersion blender to process the mixture until velvety smooth.
  7. Stir in the lemon juice and heavy cream for a bright, balanced finish. Garnish with chopped parsley.