reheat and Prep: Begin by preheating your oven to 400°F (200°C) if you choose to roast your tomatoes. Wash and quarter your tomatoes, ensuring they're ready for roasting or simmering.

Roasting Tomatoes: (Optional) Toss the tomatoes with olive oil and a pinch of salt on a baking sheet. Add the minced garlic and a sprinkle of fresh herbs if desired. Roast for 25-30 minutes until the tomatoes are caramelized. This step deepens the flavor, but you can skip it and start with simmering if you're short on time.

Sautéing the Base: In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent. Stir in the roasted (or fresh) tomatoes and cook for a few minutes to combine the flavors.

Simmering: Pour in the broth and bring the mixture to a simmer. Let it cook for about 20 minutes, allowing the tomatoes to break down and the flavors to meld.

Blending: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you're using a countertop blender, be sure to blend in batches and take care to avoid hot splashes.

Seasoning: Return the blended soup to the pot and reheat gently. Season with salt, freshly ground black pepper, and a teaspoon of sugar if needed to cut the acidity.

Garnishing: Ladle the soup into bowls. Garnish with a swirl of cream, fresh basil leaves, or a sprinkle of grated Parmesan cheese for an added touch of luxury.

Serving: Serve your homemade tomato soup hot, accompanied by crusty bread or a grilled cheese sandwich for the ultimate comfort meal.