Preheat the oven to 200°C. On a baking tray, place half of the quartered tomatoes and 1-2 cloves of garlic. Drizzle with 3-4 tablespoons of olive oil, and season with salt and pepper. Place the tray in the oven to roast, for about 20 minutes or until slightly charry and well-roasted.
Using a food processor or blender, pulse the roasted tomatoes for a few minutes until it forms a chunky paste, and then blend again until the mixture is smooth. Keep aside.
In a deep bottomed pan, heat the remaining olive oil on medium heat. Add the remaining chopped garlic and onion and cook for a few minutes. Next, add the remainder of the tomatoes and 2 cups of broth or hot water. Cook for 8-10 minutes on medium-low heat. Working in batches, blend the tomato-onion-garlic mixture until it forms a smooth purée, wiping down the sides of the blender with a spatula as you go along.
Return the purée to the pot, and also add the roasted tomato mixture to it. Simmer both the soups together for about 5 minutes, adding more hot water or broth to adjust the consistency if you prefer a thinner soup. Taste and season with salt and pepper.
Ladle the soup into bowls, and garnish with a sprinkle of parmesan, a few sprigs of basil, or additional cracked black pepper. Serve with crusty garlic bread.
Recipe by Sprig & Vine at http://sprigandvine.in/roasted-tomato-soup/