Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle lightly with salt. Roast until they are soft, bubbling, and slightly charred around the edges, about 25-30 minutes.
While the tomatoes are roasting, heat a small splash of olive oil in a large pot over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, until it just starts to turn golden and releases a warm aroma. Be careful not to burn the garlic.
Once the garlic is ready, carefully transfer the roasted tomatoes from the oven into the pot with the garlic. Add the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing flavors to meld and the tomatoes to soften further.
Remove the soup from heat and add the chopped basil leaves. Use an immersion blender or transfer the soup to a blender and puree until smooth and velvety. Be cautious when blending hot liquids—blend in batches if necessary, and hold the lid securely.
Return the pureed soup to the pot if using a blender. Stir in the apple cider vinegar to add a subtle brightness, and season with salt and pepper to taste. Gently heat the soup over low heat just until warmed through. Adjust seasoning as needed.
Serve the soup hot in bowls, garnished with a few fresh basil leaves if desired. The smooth, bright orange-red soup showcases the vibrant flavor of roasted tomatoes and fresh basil—a perfect seasonal comfort.
