1. Preheat oven to 450 and line a large baking sheet with parchment paper. Add a light sprinkling of Olive Oil across the paper.
2. Wash and dry tomatoes and slice off the tops, removing any stems, and place evenly separated on your baking sheet.
3. Remove the papery layers of your whole head of garlic, delicately slicing off of the top of the head. Your cut should expose the top of each clove.
4. Coat the garlic (still intact) in olive oil and wrap it in tin foil. Place it on the baking sheet alongside your tomatoes, and give them a light coating of olive oil, salt, and pepper. Roast for 45 minutes.
5. While the tomatoes and garlic are roasting, peel and cut your yellow onion into thick slices. Toss with olive oil and caramelize in a sauté pan over medium heat for 30 -45 minutes. If the onions start to brown too quickly reduce your heat.
6. Once your tomatoes and garlic are fully roasted, remove them from your oven and let cool. Add your tomatoes, caramelized onion, and fresh basil to a high-speed blender or food processer, along with your now squeezable roasted garlic. Be sure to separate the soft garlic from its papery coating before using it. Squeezing the cloves is an easy and efficient way to remove the now roasted garlic. Blend all ingredients until the desired smoothness is achieved.
7. Next, add ¼ cup of olive oil to a large stockpot, or Dutch oven, along with your vegetable stock. Add in your tomato mixture and stir.
8. Add in your remaining seasoning and bring your soup to a low boil for 3-4 minutes. Once boiled, reduce the soup down to a simmer and let it cook for 30 minutes, rehydrating with vegetable stock or water as needed for your preferred thickness.
9. For added creaminess drop in ¼ cup of cashew cream sauce when serving and top with vegan parmesan cheese.