Preheat oven to 180 deg and line baking tray with parchment paper

Slice tomatoes and garlic cloves into halves. Add them to bowl. Season them with Salt,pepper and olive Oil

Place them on baking tray and roast for 40-45 minutes

Allow to cool for 15 minutes

Blend tomatoes and garlic cloves until smooth and lump free

Add basil leaves and blend well

Add these mixture to deep bottom vessel

Add Oregano, Salt and Veg broth. Mix well. Quantity of broth depends on how thick or thin soup you want

Cook over low medium heat for 15 minutes

If you wish to have creamier soup,add corn slurry now. Instead of corn slurry if you wish to add coconut milk or low fat cream, then add them towards the end. This is entirely optional step. If adding it, mix well and cook for another 5 minutes

You can always add any other seasonings if you desire

Serve hot. I have used Chia seeds and basil leaves to garnish.