Preheat oven to 220°C (425°F). Toss halved or quartered tomatoes and the chopped onion with 1 tablespoon olive oil and a pinch of salt on a sheet pan. Roast for 20–25 minutes until edges caramelize. This step is optional but intensifies tomato flavor.

Sweat aromatics

In a large pot over medium heat, warm 1 tablespoon olive oil. Add the smashed garlic and chopped onion (use raw if not roasting) and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Do not let garlic brown.

Stir in tomato paste and cook 1 minute to remove raw flavor.

Add the tomatoes (roasted or raw) to the pot, then pour in the vegetable stock. Add sugar, dried oregano, bay leaf, salt and pepper. Bring to a gentle simmer over medium-high heat.

Lower heat and simmer gently, uncovered, for 15–20 minutes to allow flavors to meld and tomatoes to break down.

Remove the bay leaf. Use an immersion blender to purée the soup in the pot until smooth, or transfer in batches to a blender (work carefully with hot liquid) and purée until silky.

Creaminess & Finish

Return the puréed soup to low heat. Stir in the heavy cream and butter until melted and fully incorporated. Heat gently—do not boil once the cream is added—to preserve a silky texture, about 3–5 minutes.

Taste and adjust seasoning: add additional salt or a pinch of sugar if tomatoes are too acidic. Stir in lemon juice to brighten the flavors.

Fold in chopped basil and parsley, reserving a few leaves for garnish. Drizzle with the extra-virgin olive oil just before serving.

Serve & Garnish

Ladle the soup into warmed bowls.

Top each bowl with a swirl of cream if desired, a sprinkle of grated Parmesan, toasted pumpkin seeds, and a few basil leaves. Add chili flakes to taste for heat.

Serve with crusty bread or crostini on the side for dipping.