Preheat your oven to 400°F (200°C). Gather your baking sheet and fresh ingredients.

Arrange halved tomatoes, quartered onion, and unpeeled garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and sugar.

Roast the vegetables in the oven for 30–40 minutes until the tomatoes are softened and slightly charred, and the garlic is golden.

Let the roasted vegetables cool for about 10 minutes. Transfer them to a blender, scraping any caramelized bits.

Blend the vegetables for about 30 seconds until desired consistency is reached. Add a splash of broth if needed.

In a saucepan, combine the blended soup with vegetable or chicken broth over medium heat. Stir well to combine.

Stir in heavy cream and chopped basil, warming through for about 3 minutes. Adjust seasoning as necessary.

Ladle soup into bowls and serve hot with crusty bread for dipping.