Preheat the oven at 400F.
Cut the tomatoes into two halves. Place them on the baking sheet.
Separate the garlic cloves. Keep the skin on. Add them to the baking tray.
Drizzle the tomatoes and garlic generously with olive oil, add freshly cracked black pepper and salt.
Place the baking tray in the oven, and let garlic and tomatoes roast for about 45 minutes.
Now cut the onion into thin slices.In a pan add olive oil, once hot add the sliced onions.Let them caramelize slowly. You will slowly start to see them brown and will release a sweet aroma.
Once the onions are nicely caramelized, add in the chopped basil and turn off the stove.
The Tomatoes and Garlic should be roasted by now. Carefully take it out of the oven.Let it cool down to room temperature.Add the tomatoes to a mixer or a food processor. I used my Vitamix.
Gently separate the garlic and its skin and add the peeled roasted garlic in the mixer.
Next add in the caramelized onions and basil.Pulse it until smooth.
Sieve the puree to get silky smooth soup.
Place a heavy bottom pot on a medium low heat. Add Olive oil and all the spices listed in the ingredients list under "For the Soup" Make sure you don't burn the spices.
Now add the soup to the pot, along with vegetable broth or water.Add salt, bring it to a boil.
Serve and add the toppings as listed above, or any toppings of your choice.We enjoyed this hearty delicious soup with some garlic bread!