Preheat your oven to 400 F (200C)
Line a cookie sheet with parchment paper
Spread your tomatoes onto the parchment paper evenly.
Sprinkle with oregano or Italian seasoning and drizzle with olive oil. You can also add garlic cloves if you wish
Roast until tomatoes are soft and cooked, about 40mins
While the tomatoes are roasting, fry up some onions in a skillet with olive oil.
Combine tomatoes, bone broth, basil leaves (reserve some for serving), and onions in a large pot and blend with a stick blender.
Boil pasta according to the instructions on the packet.
Assemble your bowls by placing a few pasta pieces on the bottom, pouring roast tomato soup on top, and garnishing with basil leaves and a drizzle of cream