Step‑by‑Step Instructions

• Preheat your oven to 375°F (190°C).
• Slice the Roma tomatoes in half and lay them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• Roast the tomatoes in the preheated oven for about 1 hour until soft and caramelized.
• In a large pot, heat butter and olive oil over medium heat. Add diced onion and sauté for about 5 minutes.
• Add minced garlic and thyme, cooking for an additional minute until fragrant.
• Add crushed San Marzano tomatoes, basil, and sugar to the pot. Stir and let simmer for 10 minutes.
• Incorporate the roasted tomatoes and chicken stock, simmering for 20–30 minutes.
• Blend the soup to your desired consistency, using an immersion blender or a standard blender.
• Stir in the heavy cream and heat through before serving hot.