1-Preheat the oven to 450°F (230°C). Quarter or halve the 3 1/2 pounds of ripe small to medium tomatoes and place them cut-side up on a baking sheet.

2-Drizzle the tomatoes with 2 tablespoons of olive oil, then season with salt and black pepper. Roast them for 30 to 40 minutes until they soften and release their juices, which really brings out that fresh herb essence.

3-Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Sauté the 1 large diced white or yellow onion for 5 minutes, then add the 5 minced garlic cloves, 3/4 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes, cooking for another 2 minutes.

4-Add the roasted tomatoes along with their juices, 2 1/2 cups of vegetable broth, and 1/2 cup of loosely packed fresh basil leaves to the pan. Stir everything together to combine those flavors for a creamy texture.

5-Purée the soup using an immersion blender or a traditional blender to your desired texture, being careful with hot liquids. Adjust the seasoning with additional salt, pepper, or smoked paprika to taste, then serve warm. For an extra touch, garnish with toppings like freshly grated Parmesan, a drizzle of heavy cream or olive oil, grilled cheese croutons, sour cream, or more fresh basil.