Preheat your oven to 400°F (200°C).
Lay the halved tomatoes, chopped onion, and peeled garlic on a baking sheet. Drizzle with 1/4 cup of olive oil and sprinkle with salt and pepper to taste.
Place the baking sheet in the oven and roast the vegetables for about 30-40 minutes or until they achieve a beautiful caramelized color.
Once roasted, carefully transfer all the contents from the baking sheet into a large pot.
Pour in 2 cups of chicken or vegetable stock and allow the mixture to simmer for about 10 minutes, letting all the flavors meld together.
Add in 1/2 cup of fresh basil leaves.
Using a hand blender or a traditional blender, blend the mixture until smooth. If you prefer a creamier texture, stir in 1/4 cup of heavy cream at this stage.
Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls and enjoy the cozy vibes!
Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
You can freeze the soup for up to 3 months. Thaw in the refrigerator before reheating.
For a vegan version, skip the heavy cream or replace it with coconut cream or a cashew cream.
Serve the soup with crusty bread or grilled cheese for a comforting meal.
Find it online: https://www.chyachya.com/roasted-tomato-basil-soup/