Preheat your oven to 350F/180C.

Slice the tomatoes in half (or in quarters if using large tomatoes). Place the tomatoes on a lined baking tray (I used parchment paper).

For the garlic, I sliced off the top part to reveal the cloves.

Place the garlic with the tomatoes.

Generously salt the tomatoes and garlic. Add ground pepper.

Drizzle a generous amount of olive oil on the garlic and on the rest of the tomatoes. You can also slice the onion and place it on the tray. I prefer to sauté it in butter in the pot before mixing it with the tomatoes to blend.

Place the tray in the oven. Bake for 40-45 minutes or until the tomatoes have caramelised and the garlic is soft.

While the tomatoes are roasting in the oven, heat a dutch oven or pot over medium heat. Add the vegan butter. Once melted, add the diced onion and cook until it slightly charred. Turn off the heat.

Press the garlic to remove the cloves.

Add the onion into the blender along with the tomatoes and roasted garlic. Pour the vegetable stock or water and miso paste.

Blend everything until smooth or depending on your desired consistency - I prefer mine with small chunks.

You can also use an immersion blender if you have one so you can simply blend everything in the pot.

Heat to soup at medium heat and season with salt, pepper, and sugar to taste. Mix in the chopped fresh basil.

Mix well. Taste the soup and adjust to your desired taste.

Serve with a drizzle of olive oil and fresh basil. Enjoy while hot!