Preheat your oven to 375°F (190°C). Slice the Roma tomatoes in half, place them on a baking sheet, and drizzle them with olive oil. Sprinkle with kosher salt and ground black pepper. Roast the tomatoes for about 1 hour, until they’re beautifully caramelized and fragrant.

In a large pot, melt 2 tablespoons of unsalted butter over medium-high heat. Add 1 diced yellow onion and sauté for about 5 minutes until it becomes translucent and slightly golden. Stir in 3 minced garlic cloves and a few sprigs of fresh thyme, letting them cook for 1-2 minutes until aromatic.

Next, introduce 1 can of crushed San Marzano tomatoes, the roasted Roma tomatoes, and a teaspoon of granulated sugar into the pot. Stir everything together and allow the mixture to simmer for 10 minutes over medium heat.

Pour in 4 cups of chicken stock, containing all those delicious roasted tomatoes. Bring the soup back to a gentle simmer and let it cook uncovered for about 30 minutes.

Remove the pot from heat, and using an immersion blender, purée the soup until it reaches a smooth and creamy texture—about 1–2 minutes. Stir in 1 cup of heavy cream or half-and-half, and gently heat it through without boiling.

For added texture, preheat your oven to 400°F (200°C). Toss cubed bread with a drizzle of olive oil, minced garlic, and chopped fresh basil. Spread the bread cubes on a baking sheet and bake for about 7 minutes, until crispy.

Ladle your warm Roasted Tomato Basil Soup into bowls, topping with the homemade croutons. Serve hot and enjoy!