Spray a large sheet pan with cooking spray or cover in parchment paper.

Place the tomatoes onto the prepared sheet pan (with sides).

Cut the ends off of the onion and peel. Chop onion into chunks and separate layers. Place on sheet pan with tomatoes.

Cut off the top of the garlic bulb-enough so you can see the garlic inside-you will be squeezing out the garlic after roasting. Place garlic bulb with the cut side up onto the sheet pan.

Slice and chop potatoes into small pieces and place on the sheet pan.

Distribute fruits and vegetables evenly on the pan and bake at 400 degrees for 50 minutes to one hour. Until potato pieces are very tender and tomatoes have burst.

Remove from the oven and cool enough to handle.

Squeeze the garlic out of the garlic skin onto the tomato mixture. Discard the garlic skin and root.

Place all ingredients into a blender with the chicken broth and basil. Blend until very smooth. Add salt and pepper to taste. See note below. Serve with freshly grated parmesan cheese, crackers or grilled cheese sandwiches, if desired.

NOTE: My big blender does not get this soup as smooth as I like. So, I will blend it all in the big blender pitcher and then blend a little at a time in my small smoothie cup blender cup. I like the soup at this consistency. However, If you want no texture to your soup, pour the soup through a fine metal strainer to remove any pieces of potato or tomato skins that didn't blend.

COOK'S TIP: If you grow tomatoes in your garden, you know you have a lot of tomatoes! I make this as often as I can with the sweet tomatoes throughout the summer. I place the soup into jars with lids and freeze them for use during the winter-an easy dinner.

If you are freezing this soup, remove a jar from the freezer the night before and place in the refrigerator. When you are ready to make dinner. Heat the soup on the stove in a sauce pan.