Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Halve the fresh tomatoes and arrange them cut-side up on the baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes.

In a large pot, heat a splash of olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until soft.

Add minced garlic to the pot and cook for another minute until fragrant.

Add roasted tomatoes with their juices into the pot along with the vegetable broth. Bring to a simmer and cook for about 10 minutes.

Blend the soup until smooth using an immersion blender or countertop blender.

Stir in heavy cream (or coconut milk), fresh basil, and sugar. Adjust seasoning with salt and pepper if needed.

Ladle the soup into bowls and serve with crusty bread or grilled cheese.