Preheat the oven to 375°F. Arrange the tomatoes and onion on a baking sheet. Place the garlic cloves in a small piece of foil, drizzle with a little olive oil, and wrap loosely to prevent burning. Add the foil packet to the baking sheet. Drizzle everything with a little more olive oil, sprinkle with salt and pepper, and roast for 30-35 minutes until softened and slightly caramelized.
Transfer the roasted vegetables and their juices to a blender. Unwrap the garlic and add it to the blender along with the Challenge Salted Butter Cube. Blend until smooth, adding water or broth to reach your desired consistency.
Pour the soup into a pot and warm it over low heat for a few minutes, if needed. Taste and adjust seasoning.
Serve hot with fresh basil on top. Pairs perfectly with a side of warm, crusty bread or a grilled cheese.
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