Roasted tomato soup with smoked paprika

For this week of Summer Fest, which features tomatoes, I decided to finally make this roasted tomato soup recipe that I had bookmarked in Super Natural Cooking a long time ago. Andrew loves smoky flavors, so I had a feeling that he would like this one. Plus I knew it would be a great way to show off the plum tomatoes that I had just bought at the farmers' market.

This is a really hearty, tasty soup - perfect for the rainy weather we've been having in Boston lately. I loved the way the various vegetable flavors blended with the smokiness of the paprika to make this taste more complex than the standard tomato soup. I stayed fairly close to the original recipe for this one, but chose to use plum tomatoes (recipe doesn't specify, and plum are great for roasting) and added in a potato to make the soup a bit more thick and filling - this is something that my mom always does when she makes tomato soup. With some crusty bread or garlicky croutons, this soup could definitely be a satisfying main course.  

Roasted tomato soup with smoked paprika
Adapted from Super Natural Cooking
Serves 4-6

10 medium plum tomatoes, halved
1 large red bell pepper, quartered, with seeds and ribs removed
1 medium Yukon gold (or similar) potato, quartered
3 small yellow onions, peeled and quartered
5 cloves garlic, unpeeled
3 cups vegetable stock, chicken stock, or water
Extra virgin olive oil
Salt
Freshly ground black pepper
1/4 tsp smoked paprika

Position two racks in the middle of the oven and preheat to 375 deg F. Line two cookie sheets with foil and very lightly coat foil with olive oil. Arrange tomatoes, skin side down, on one sheet and sprinkle with salt and pepper. Arrange peppers (also skin side down), onions, and garlic on other sheet, lightly brush with olive oil, and sprinkle with salt and pepper. Bake vegetables until onions start to brown and caramelize, about 45 minutes. Turn onions if the bottoms start to get too dark.

While vegetable are roasting, pour stock or water into a medium pot and bring to a boil. Lower to a simmer and add potatoes. Cover pot and continue to simmer until potatoes are tender. Remove potatoes with a slotted spoon and allow them to cool for a few minutes in a colander. When potatoes are cool enough to handle, remove the skins and return the peeled potatoes to the pot.

When vegetables are finished roasting, peel the garlic and add it to the pot along with all of the vegetables. Puree mixture with an immersion blender (or use a regular blender or food processor) until smooth. Add paprika and season with salt and pepper to taste.