Step 1

Roast the vegetables: Preheat oven to 425 degrees. On a sheet pan, arrange the halved tomatoes, grape tomatoes, shallots and whole garlic cloves. Drizzle with olive oil (or cooking spray to make WW friendly), and sprinkle with salt, pepper, and thyme. Roast for 25 minutes.

Step 2

Simmer the soup: In a dutch oven over medium heat, add the roasted vegetables, basil stem and canned tomatoes. Add the chicken broth, and let come to a simmer for 10-15 minutes.

Step 3

Blend: Using an immersion blender, blend the soup until the onions, garlic and tomatoes are smooth and to your desired consistency.

Step 4

Finishing: Add the red chilli flakes, sugar, and salt and pepper. Add the half and half cream, and combine well. Let the soup simmer for another 5 minutes, and serve!