# The Ingredients You'll Need:
→ Vegetables
01 - 4 large ripe tomatoes, quartered
02 - 2 large red bell peppers, seeded and halved
03 - 1 medium onion, peeled and quartered
04 - 3 cloves garlic, peeled
05 - 1 medium carrot, peeled and chopped
06 - 1 fresh red chili, seeded and chopped (adjust to taste)
→ Liquids
07 - 3 cups vegetable broth
08 - 2 tablespoons olive oil
→ Spices & Seasonings
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon cayenne pepper (optional)
→ Garnish (optional)
14 - Fresh basil leaves
15 - A drizzle of extra virgin olive oil
16 - Crusty bread, for serving
# Step-by-Step Instructions:
01 - Preheat oven to 430°F. Line a baking sheet with parchment paper. Arrange tomatoes, red peppers, onion, and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper.
02 - Roast the vegetables in the oven for 25 minutes until softened and edges are slightly charred.
03 - Heat remaining 1 tablespoon of olive oil in a large pot over medium heat. Add chopped carrot and red chili; sauté for 3 to 4 minutes until tender.
04 - Add the roasted vegetables to the pot with smoked paprika, ground cumin, and optional cayenne pepper. Stir thoroughly to combine.
05 - Pour in vegetable broth, bring to a simmer, and cook for 10 minutes to meld flavors.
06 - Use an immersion blender to puree until smooth; alternatively, blend in batches using a countertop blender.
07 - Adjust seasoning to taste. Serve hot garnished with fresh basil and a drizzle of olive oil. Accompany with crusty bread if desired.
