Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until caramelized.

Cooking the Base

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another 2 minutes.

Blending

Add the roasted tomatoes and vegetable broth to the pot. Bring to a boil, reduce heat, and simmer for 15 minutes. Remove from heat and blend the soup using an immersion blender until smooth.

Finishing Touch

Stir in the heavy cream, fresh basil, sugar, and adjust seasoning with salt and pepper to taste. Heat through and serve hot.

For the Garlic Toast

Preparing the Garlic Toast

Slice the baguette in half horizontally. Mix softened butter, garlic powder, and parsley in a bowl. Spread the mixture evenly on both sides of the bread.

Toasting

Place the baguette halves on a baking sheet and broil in the oven for about 3-5 minutes until golden brown. Watch closely to avoid burning.