Instructions

1. Preheat the oven to 400°F/200°C and lightly grease 1 or 2 large, rimmed baking sheets.
2. Add the tomatoes, onions and garlic to the baking sheets, toss with olive oil and salt then spread everything out across the baking sheets. Position the tomatoes so they are facing with the flesh side up. Try to place the garlic cloves underneath the onion and tomato pieces so they don't burn as easily.
3. Place in the middle of the oven and roast for 40-45 minutes until the tomatoes and onion are soft, tender and a little caramelized around the edges then remove from oven set aside.
4. If blending with a hand-held stick blender: Add the vegetable stock, fresh basil and the roasted vegetables with all the juices to a large pot. Use a hand-held immersion blender to puree the soup until you reach your desired consistency.
5. If blending in a stand blender: Let the vegetables cool for about 10 minutes after roasting, then add to the blender jug making sure not to fill the blender more than halfway full (you'll need to do blend in 2-3 batches). Blend on high until smooth, the pour the blended veggies into a large pot along with the vegetable stock. Repeat until everything has blended - make sure to add the fresh basil to blender as well. FYI: Make sure to open the lid away from your face so that you're able to direct the steam away from you. If you want to be extra cautious you can wait for the roasted veggies to cool a bit longer before blending.
6. Taste and season with more salt in needed and serve with fresh basil and enjoy.