Roast the vegetables

• Place the tomatoes, onion and garlic in a baking dish.
• Drizzle with the olive oil and season with salt and pepper.
• Roast in the oven at 200 °C.

Simmer the soup

• Transfer the roasted vegetables to a saucepan.
• Add the vegetable stock and bring to a simmer.

Blend and finish

• Blend the soup until smooth with the immersion blender.
• Stir in the fresh basil and adjust the seasoning.