Preheat your oven to 400°F (200°C). Spread the halved tomatoes evenly on a baking sheet, then drizzle with olive oil, and sprinkle with salt and pepper. Toss gently to coat, then roast in the oven for about 25-30 minutes until the tomatoes are soft and slightly charred around the edges.
Once the tomatoes are roasted and fragrant, remove them from the oven and let cool for a few minutes. Transfer the roasted tomatoes to a blender or use an immersion blender directly in the pot.
Add minced garlic, chopped basil, and vegetable broth to the blender or pot. Blend until smooth and velvety, adjusting the consistency with more broth if needed.
Pour the blended soup into a saucepan and warm over medium heat. Stir in the apple cider vinegar and simmer gently for about 5-10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Taste the soup and adjust seasoning if necessary, adding more salt or pepper as desired. The basil aroma should be vibrant, and the soup should be smooth with a hint of smoky tomato flavor.
Serve the soup hot, garnished with additional basil leaves if desired, and enjoy its rich, smoky, and herbal flavors—perfect for cozy fall days.
