Step 1

Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

Step 2

Arrange the halved tomatoes, quartered onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, season generously with salt and freshly ground black pepper, and toss to coat the vegetables evenly.

Step 3

Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the tomatoes and onions are soft, juicy, and slightly charred. Remove from the oven and let them cool slightly.

Step 4

Transfer the roasted vegetables to a blender or food processor. Add the chicken or vegetable stock, dried basil, and oregano. Blend until the mixture is completely smooth.

Step 5

Pour the blended soup into a large pot and place it over medium heat. Bring the soup to a gentle simmer, stirring occasionally. If desired, stir in the heavy cream for a richer flavor and texture.

Step 6

Taste the soup and adjust the seasoning as needed with additional salt and pepper.

Step 7

Ladle the hot soup into bowls, garnish with fresh basil leaves or a drizzle of cream if desired, and serve immediately. Enjoy!