In a glass bowl, toss together all of the roasting ingredients until everything is lightly coated in oil. Place on a parchment or silicone lined non-aluminum (see notes) baking sheet or inside a glass baking dish. Roast in preheated oven for 30 to 45 minutes or until the skins on the tomatoes are soft, wrinkled, and lightly caramelized. Rotate the pan if necessary.
Remove from the oven and, using heat safe, non-aluminum tongs or a fork, carefully remove and discard the skins from the tomatoes.
Put all of the tomatoes, veggies, and their juices into a large saucepot. Add remaining ingredients and bring to a boil, stirring almost constantly to prevent it from boiling over.
Reduce the heat to low and allow to gently simmer, covered, for 20 minutes, stirring often.
Using an immersion blender, puree the soup until a smooth, uniform texture results.
Garnish with a drizzle of cream and freshly chopped basil if desired.
Do NOT use aluminum anything (pans, pots, utensils) when handling the tomatoes. The acidity combined with the aluminum may adversely effect the robust flavor of the tomatoes.If you don't have an immersion blender, very carefully transfer the soup to a heat-safe blender and blend it according to the manufacturer's directions.For added protein, mix in 15 tablespoons (3/4 cup plus 3 tablespoons) collagen. Quality collagen (I recommend the THM brand) dissolves instantly and is tasteless.