Fire Roasted Tomato Soup

Ingredients:6–8 ripe tomatoes (Roma or vine), halved1 small onion, quartered4 cloves garlic (peeled)2 tbsp olive oil1 tsp salt (or to taste)1/2 tsp black pepper1/2 tsp smoked paprika (adds that “fire-roasted” flavor)1/2 tsp dried thyme or basil2 cups (480 ml) vegetable or chicken broth1 tbsp tomato paste (optional, for richness)1/2 cup (120 ml) heavy cream (optional for creamy version)1 tsp sugar (optional, balances acidity)Fresh basil or parsley (for garnish)👩‍🍳 Instructions:Roast the vegetables 🔥Preheat oven to 220°C (425°F)Place tomatoes, onion, and garlic on a baking sheetDrizzle with olive oil and sprinkle with salt, pepper, and paprikaRoast for 25–30 minutes until soft, slightly charred, and caramelizedBlendTransfer roasted veggies to a blenderAdd broth and tomato pasteBlend until smoothSimmerPour into a pot and bring to a gentle simmerAdd thyme/basil and sugar (if needed)Simmer for 10–15 minutes to deepen flavorAdd cream (optional)Stir in heavy cream for a silky textureTaste & adjustAdjust salt, pepper, and seasoning as neededServeGarnish with fresh herbsDrizzle with cream or olive oil if desired✨ Tips:For deeper smoky flavor: roast a red bell pepper with the tomatoesWant it spicy? Add chili flakes 🌶️No fresh tomatoes? Use canned fire-roasted tomatoes