2Wash and cut tomatoes, placing in a shallow baking dish cut side down.
3Add onion pieces, garlic, oregano and basil to the pan.
4Drizzle vegetables with olive oil and balsamic vinegar.
Season with salt and pepper.
5Bake for 45 minutes.
6Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
7Add Parmesan cheese and stir in. Serve warm or cold