6cupsgood quality chicken stock, vegetable stock, if you want it vegan
1-2tspsugar, depending on sweetness of tomatoes
Preheat oven to 400F with rack on middle position. In a large rimmed sheet pan, combine the tomatoes, 2 TB olive oil, salt, and pepper. Roast in an even layer for 45-60 min or until edges are nicely roasted.
While tomatoes are roasting: In a heavy large pot, add 2 TB olive oil and heat over medium until hot. Add onions and sauté 1 min. Add garlic and sauté another minute. Add the fire-roasted tomatoes with juices, stirring to combine. Add fresh basil, oregano, and chicken or vegetable stock. Stir to combine well.
Add your oven roasted tomatoes (and any liquid that may be on baking sheet) Bring to a low boil. Low boil for 30 minutes uncovered. Use an immersion hand blender to puree soup until it's the texture you desire. Add 1-2 tsp sugar to taste, if needed. Add additional kosher salt and/or black pepper as needed.
Serving ideas: freshly shaved parmesan cheese, additional leaves of basil, and crusty bread.