I start by preheating my oven to 400°F (200°C). I place the tomatoes, carrots, onion, and unpeeled garlic cloves on a parchment-lined tray. After drizzling olive oil, I sprinkle salt, pepper, and paprika over them. I roast them for about 30 minutes, flipping halfway through, until the edges start to caramelize and the tomatoes are soft.

Once everything is roasted, I let the garlic cool slightly. Then, I squeeze the roasted garlic out of the skins—it’s mellow and sweet, and I always love how it smells.

I transfer all the roasted vegetables and garlic into a large soup pot. I pour in the vegetable broth and bring it to a simmer over medium heat for about 10 minutes to let the flavors deepen.

I use my immersion blender right in the pot to puree the soup until smooth. If it looks too thick, I add more broth. If I’m using a regular blender, I blend in batches carefully.

I taste the soup and sometimes add a little sugar if the tomatoes are too acidic. I season with a bit more salt or pepper if needed.

I ladle the soup into bowls and add a swirl of coconut cream or a dollop of yogurt. I sprinkle fresh herbs on top—it adds freshness and color.