* Preheat oven to 400F. Line a large baking sheet with parchment paper. Place quartered tomatoes, garlic cloves, & and other veggies on the baking sheet & drizzle with 3 TBSP olive oil. Generously season with salt and pepper. Roast in the oven for 30-40 minutes.
* While the tomatoes are roasting, heat a large pot up on medium heat. Add olive oil and the onions. Cook, stirring occasionally, for about 10 minutes until onions are translucent.
* Once the veggies are done roasting, add them to your pot with the onions and blend with immersion blender until smooth. You can also use a blended or food processor. Then add basil and blend again (note: blending in basil might change the color of your soup, so if you don’t want that you can thinly slice the basil instead of blending it.
* After blending, turn to medium low heat and add in oregano, broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. serve with grilled cheese, and ENJOY.
