Oven-Roasted Tomato Soup: A Simple Recipe with Deep, Rich Flavors

There's something magical about transforming fresh tomatoes through the heat of the oven. When you roast them until their edges caramelize and their natural sugars concentrate, you unlock incredible depth that elevates simple soup into something extraordinary. This oven-roasted tomato soup recipe celebrates that transformation with minimal ingredients and maximum flavor.

What You'll Need:

• 2 1/2 pounds fresh ripe tomatoes (any variety works well)
• 2 medium yellow onions, cut into thick wedges
• 1 large red bell pepper, quartered and seeded
• 6-8 whole garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt, divided
• Freshly ground black pepper
• 3 cups vegetable stock (or chicken stock)
• 1 teaspoon smoked paprika
• Optional garnishes: fresh basil, cream drizzle, toasted bread