Step 1

Preheat oven to 375°F.

Step 2

Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.

Step 3

Roast tomatoes for about 45 minutes.

Step 4

While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.

Step 5

Add onion and sauté for 5 minutes.

Step 6

Stir in the garlic and thyme and sauté for another 5 minutes.

Step 7

Add crushed tomatoes, basils and sugar. Season with salt and pepper.

Step 8

Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.

Step 9

Pour broth and roasted tomatoes into the pot. Season with salt and pepper.

Step 10

Continue to simmer soup, for about 15 minutes, stirring occasionally.

Step 11

Carefully pour soup into a blender and blend until smooth.

Step 12

Pour soup back into the pot and stir in the cream until fully incorporated.

Step 13

Simmer the soup for 2 to 3 minutes before ladling into bowls.

Step 14

Top each soup with fresh basil leaves. Serve.