Roast tomatoes- heat oven to 450 degrees. Quarter the tomatoes or half them if smaller, and arrange them cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until softened, then transfer to to wire rack until ready to add to soup.

While the tomatoes are baking, heat olive oil in stock pot and then add onions. Stir until translucent about 5 minutes. Add garlic and sauté for 2 more minutes.

Add the broth, basil and roasted tomatoes with juices and stir to combine.

Using an immersion blender, puree the soup until soup is smooth.

Taste and season with added salt or pepper.

Serve warm with garnishes of choice.