Step 1

Preheat the oven to 425°F . Arrange the diced tomatoes, onion and garlic on a baking sheet then toss (or spray) with high heat oil. Sprinkle with salt and pepper then roast in the oven for 35 minutes. Set aside to cool for at least 5 minutes.

Step 2

Transfer roasted vegetables into a blender with 1 cup of vegetable broth, oregano and basil leaves. Pulse until a thick and chunky texture is achieved (or smoother, if desired). Pour into a large pot and add more broth as needed. Alternatively, you could use an immersion blender and blend everything in the pot.

Step 3

Warm the pot over medium heat until the soup is heated through. Add more salt to taste, if desired. Serve warm garnished with chopped basil and a side of grilled cheese, and enjoy!