Ingredients
10Roma tomatoes,quartered
1large red bell pepper,seeded, quartered
2medium yellow onions,peeled, quartered
extra-virgin olive oil
6garlic cloves,unpeeled, plump
fine-grain sea salt
3cupslight vegetable stock,or chicken stock
freshly ground black pepper
¼tspsmoked paprika
parmesan cheese,grated
Preparation
Preheat the oven to 375 degrees F and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down on a baking sheet. Brush the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well.
Give both sheets a light showering of salt, then bake for 45 minutes, until the tomatoes start to collapse and the onions start to brown and caramelize.
Turn the onions if they start getting overly dark on the bottom. Check on the garlic as well. Once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches to puree.
Blend in a cup of the stock and keep adding the rest, ½ cup at a time, until the soup is the desired consistency.
Add the paprika, freshly ground black pepper, and a bit more salt, if needed.
Serve and enjoy!
