Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up, on a single layer.
Drizzle with 2 Tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450° F for 30-35 minutes. Let cool.
In a large pot over medium high heat, add 2 Tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute.
Add the roasted tomatoes, juices, peels, seeds and all.
Add the chicken broth, basil, Italian seasoning, salt and sugar.
Take an immersion blender and blend up everything inside the pot. (Or use a regular blender to blend it all).
Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream.
Serve hot with a grilled cheese sandwich (not optional 😉) and a yummy green salad.
*Note: depending on what blender you use, this soup could have bits of tomato peel or seeds. If that bothers you, strain it through a wire mesh strainer.
