Ingredient:

• 8 to 9 medium tomatoes (about 5 pounds), cored and quartered
• 3 red bell peppers (about 1 pound), seeded and quartered
• 2 small yellow onions, cut into wedges about ¾” wide on the outer edges
• 2 tablespoons extra virgin olive oil, divided
• 6 cloves garlic, unpeeled
• 4 cups (32 ounces) vegetable broth
• ¼ teaspoon smoked paprika
• Pinch of cayenne pepper (omit if sensitive to spice)
• Fine salt and freshly ground black pepper, to taste