1/3cupParmesan cheesegrated (optional. Omit if vegan)
Preheat oven to 450F and line a cookie sheet with parchment paper.
Chop tomatoes into wedges (quarter them or slice them into 6 wedges, depending on the size of the tomatoes). Slice the onion and red pepper. Place all of the chopped vegetables on the tray.
Drizzle the vegetables with olive oil and sprinkle them with salt and Italian seasoning. Roast in the oven for 30 minutes. Remove from oven and let cool.
Place the roasted vegetables in a food processor or blender and add the broth. Puree until smooth.
Transfer the soup to a large pot and heat it over medium heat. Stir in the milk or cream and cover the pot with a lid and let it simmer for 10 minutes. Remove from heat and stir in Parmesan cheese (if using)
Before serving, season the soup with salt and pepper to taste. Stir in fresh basil and serve.
*Tip: if you find your tomatoes are a bit too acidic, add a pinch (or more) of sugar to offset the acidity.