Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Roast the Tomatoes: Place your tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast them in the oven for about 20-25 minutes, or until they are soft and slightly charred.

Sauté Onions and Garlic: While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine Ingredients: Once the tomatoes are done, add them to the pot along with the vegetable broth and bring to a simmer. Allow it to simmer for about 10 minutes.

Blend: Use an immersion blender or transfer to a blender and puree the soup until smooth.

Finish with Basil: Stir in the fresh basil leaves and blend again until incorporated. Taste and adjust seasoning with salt and pepper as needed.

Serve: Ladle into bowls and garnish with a swirl of cream if desired. Enjoy!