In the meantime, chop the garlic, and set aside the basil leaves.
Once the roasted tomatoes and onions are done, turn off the stove. Remove from the oven and set aside.
Heat up a pot on medium heat, once hot, add 1 tbsp of olive oil followed by crushed red pepper. Saute until the pepper sizzles - about 30 seconds.
Add the garlic and cook for 45 seconds or so. Turn heat to low.
Spoon all the tomatoes and onions into the pot.
dd vegetable broth. I added 3 cups because I prefer a thicker texture, you can add up to 4 cups total.
Add all the fresh basil leaves.
Bring all the contents of the soup to a boil. Close with a lid, and let it simmer for 10 mins on low-medium heat.
Once done, turn off the heat. Using a hand held blender, carefully blend on low speed. Alternatively, you can use a Vitamix to achieve a creamy texture.
Soup is done. Taste and adjust seasonings.