Begin by preheating your oven to 400°F (200°C).

Place the halved tomatoes on a baking sheet, drizzle them with 1 tablespoon of olive oil, and season them with black pepper.

Roast them for 30-35 minutes, or until the tomatoes are soft and exhibit a delightful char.

In a large pot, add a drizzle of olive oil and heat over medium heat. Add the chopped onion and minced garlic, sautéing them until they turn translucent and emit their wonderful aroma. This should take about 5 minutes.

Introduce the dried basil (or fresh basil if available) to the pot and stir for an additional minute. This step allows the basil's fragrance to meld with the other ingredients.

Now, add the roasted tomatoes (along with any juices from the baking sheet) to the pot. Pour in the low-sodium vegetable broth and add the can of low-sodium diced tomatoes. Stir everything together with a wooden spoon and let it simmer for 15-20 minutes. This simmering time allows the flavors to harmonize and develop into something truly special.

Remove the pot from the heat, and using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you desire an even creamier texture, consider adding 1/4 cup of non-fat.

Return the pot to low heat and let it simmer for an additional 5-10 minutes. Stir in the fresh sweet basil leaves just before serving for that burst of fresh, aromatic flavor.

Give your soup a taste test and adjust the seasoning if necessary. Keep in mind that the objective here is to maintain low sodium levels, so use kosher salt sparingly or explore alternative herbs and spices for seasoning.

Top with grated parmesan cheese if desire.