Place tomatoes, garlic, and onions on a baking sheet, drizzle with the olive oil, sprinkle with salt & pepper, and roast at 450 degrees for 25-30 minutes or until the tomatoes look a bit
blistered. Then broil for 5-10 minutes to get a bit of char on the tomatoes.
In a large stock pot, bring the broth to a boil.
Add the tomatoes and fresh basil.
Blend until creamy (a hand immersion blender works well). Optional: stir in 1 cup of coconut milk or heavy creamer for creamier soup.
Top with shredded cheese, croutons, and a swirl of olive oil.