Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Vegetables:
Tomatoes: Wash the tomatoes and cut them in quarters.
Onion: Peel and chop the onion into quarters.
Red Bell Pepper: Remove the seeds and stem, then slice the red bell pepper into chunks.
Garlic: Cut whole bulbs in halves and don't peel.
On a large baking sheet, arrange the tomatoes, onion, red bell pepper, and garlic.
Drizzle with 2 tablespoons of olive oil, and season with salt, black pepper, and dried basil.
Roast in the oven for about 30 to 35 minutes, or until the vegetables are caramelized and tender.
After roasting, let the vegetables cool for a few minutes. Transfer them to a blender along with the broth. Blend until smooth and creamy. If you prefer a chunkier texture, you can blend in pulses or set aside some roasted vegetables before blending.
Pour the blended soup into a pot. Heat over medium-low heat. Taste the soup and adjust the seasoning with salt, pepper, and more dried basil if desired. Allow the soup to simmer for about 5 minutes to meld the flavors.
Ladle the creamy roasted tomato soup into bowls. If desired, top with sour cream, croutons, olive oil and a sprinkle of fresh herbs.
Serve with a grilled cheese sandwich for a perfect meal!