Step 1

Preheat oven to 400 degrees F.

Step 2

Place the diced tomatoes (with the juice reserved for later) on a baking sheet. Drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast the tomatoes in the 400 degree F oven for 40 minutes. Keep an eye on the tomatoes and stir them around if they start to burn.

Step 3

In a large stock pot, heat 1 tablespoon olive oil and butter over medium-high heat.

Step 4

Cook the minced garlic for 30 seconds. Then add the chopped onion, celery, and carrots. Saut until vegetables are softened and the onions are translucent.

Step 5

Add the roasted tomatoes, reserved tomato juice, chicken stock, and sugar. Simmer until it starts to thicken, or about 15 minutes.

Step 6

Add the half and half, basil, oregano, salt, and pepper.

Step 7

Puree the soup in a food processor fitted with a steel blade. Process for 2-3 minutes or until the soup is smooth.

Step 8

Return the soup to the stove top and bring to a simmer. Adjust the seasonings. Serve with croutons and fresh basil.