Roasted Autumn Tomato Soup with Fresh Basil

Preheat your oven to 400°F (200°C). Arrange the halved ripe tomatoes on a baking sheet, cut sides up. Drizzle generously with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 35-40 minutes, until the tomatoes are soft, bubbling, and slightly caramelized around the edges.
Once the tomatoes are roasted, transfer them to a large pot. Add the minced garlic and a splash of olive oil to the hot pan used for roasting, allowing the garlic to become fragrant, about 1-2 minutes.
Pour the roasted tomatoes along with their juices into the pot. Add the vegetable broth and bring the mixture to a gentle simmer over medium heat for about 10 minutes. This helps to meld the flavors and soften the garlic further.
While the soup simmers, tear a handful of fresh basil leaves and add them to the pot—this infuses the soup with aromatic herbal notes.
Using an immersion blender or a regular blender, blend the soup until smooth and velvety. Be careful when blending hot liquids—pulse gradually or blend in batches if needed. If using a regular blender, vent the lid slightly to prevent pressure buildup.
Pour the blended soup back into the pot and heat gently, tasting and adjusting seasoning with additional salt and pepper if needed. Let it simmer for another 5 minutes to allow flavors to meld fully.
Finish by stirring in a few more fresh basil leaves for vibrant flavor, then ladle the soup into bowls. Garnish with a sprig of basil or a drizzle of olive oil if desired.