Roasted Red Pepper and Tomato Soup with Goat Cheese Crostini

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Arrange red peppers and tomatoes on the baking sheet, cut-side up. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the skins are slightly charred and vegetables are tender.

While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Once the roasted vegetables are cool enough to handle, remove the skins from the red peppers (optional but recommended for smoother texture). Roughly chop the roasted peppers and tomatoes.

Add the roasted vegetables to the pot with the onion and garlic. Stir in the vegetable broth, smoked paprika, and dried oregano. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids! Return the soup to the pot and season with salt and pepper to taste.

While the soup simmers for the last few minutes, prepare the goat cheese crostini. Lightly brush the baguette slices with olive oil and arrange them on a baking sheet. Broil for 1-2 minutes per side until lightly toasted. Spread softened goat cheese on each crostini.

Serve the soup hot, garnished with fresh basil and accompanied by the creamy goat cheese crostini.