Step 1

Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.

Step 2

Combine tomatoes, onion, and garlic in a large bowl. Toss with olive oil, salt and pepper and stir until evenly distributed.

Step 3

Spread tomato mixture onto prepared baking sheet in a single layer and roast for 15 minutes.

Step 4

Remove from oven, stir, and roast for an additional 15 minutes, broiling during the last 3 minutes so that some of the tomatoes get lightly charred.

Step 5

Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blender.

Step 6

Add fresh basil and blend mixture on high speed until smooth (about 50 seconds).

Step 7

In a large pot, melt butter over medium-high heat.

Step 8

Add flour to melted butter and whisk to combine. Cook until butter and flour mixture is golden brown (30-60 seconds).

Step 9

Add broth and sugar and whisk to combine.

Step 10

Add blended mixture to the pot and whisk to combine. If desired (for a creamier soup) add ¼ to ½ cup heavy cream. Cook over medium-low heat for 15 minutes, taste and adjust salt and pepper as desired.

Step 11

Serve warm with croutons, chopped fresh basil, etc.