Preheat the oven temperature to 425°F. 

In a large bowl, toss the chopped tomatoes, onion, and garlic with olive oil.

Roast for 35 minutes, then season with salt and pepper to taste. Allow to cool for five minutes and set aside.

To a blender, add the roasted vegetables with 1 cup of vegetable broth, oregano, and basil leaves. Pulse until thick and smooth.

Pour into a large pot and heat over medium, covered. Add remaining broth and stir.

You can add more salt to taste, add more broth for a thinner soup, and even use an immersion blender for a final creamier, smoother texture, as desired.

A side of grilled cheese and chopped basil garnish is all that's needed to make this dish a success!