4poundstomatoescut into chunks (deseeding is optional)
2onionscut into chunks
Preheat oven to 400°.
Wash and cut tomatoes into quarters or chunks. Remove seeds if preferred.
Spread tomato chunks out on two parchment lined baking sheets. Add cut up onion and garlic to baking sheets. Drizzle olive oil over vegetables. Sprinkle with salt and pepper. Roast for 45-50 minutes, until vegetables are soft and slightly charred.
Add roasted vegetables to dutch oven pot and pour in 6 cups vegetable stock. Bring to boil.
Puree soup in blender or use an immersion blender in the pot.
Reduce heat and simmer for 15 minutes.
Add chopped basil just before serving.
For a creamy soup, 1 cup coconut or nut milk can be added while soup simmers.