Start by preheating your oven to 400°F (200°C). This heat is crucial for roasting. Next, take your tomatoes, halve them, and place them cut-side-up on a baking sheet. Don’t forget to add your unpeeled garlic cloves to the tray, too.

The more the merrier! Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Roasting these ingredients will unlock their full potential.

Slide the baking sheet into the oven and roast for about 30-40 minutes. You’re looking for slightly caramelized edges on the tomatoes and a toasty aroma filling your kitchen. Your patience will pay off here.

While the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté until translucent, about 5 minutes. This step builds a flavor base for your soup.

When you think the onions are just right, add the roasted garlic (you’ll want to squeeze the cloves out of their skins) and cheerfully stir for another minute or two.

When the tomatoes come out, toss them into the pot with the sautéed onions. Pour in the vegetable stock (or chicken stock if you prefer) and stir in crushed red pepper flakes. Give everything a mix, and bring it to a gentle boil.

Once boiling, lower the heat and allow it to simmer for approximately 10 minutes. This extra time allows flavors to mingle.

After that, it’s blending time! Use an immersion blender (or carefully transfer to a regular blender) to purée the soup until smooth. Remember, blending hot liquids can be tricky—take it slow.

After blending, stir in the roughly chopped fresh basil. Allow it to infuse its flavor for a few minutes. This vibrant herb adds a fresh finish and raises the taste to a new level.