Roasted Tomato Soup is a creamy soup that is full of oven-roasted tomatoes, onions, and garlic blended with heavy cream and parmesan cheese.
Preheat oven to 400°F.
Layer a large baking sheet with parchment paper and add tomatoes (cut side up), onions, and garlic.
Drizzle the entire sheet with olive oil, salt, pepper, and sugar.
Roast for 45 minutes, or until the vegetables have softened completely. After they have cooled a bit, peel the tomatoes and remove any stems.
Add the vegetables to a large pot, pour chicken broth over the top and blend with an immersion blender. Set over medium heat.
Add in basil and blend until smooth.
Pour in heavy cream, parmesan, and garlic salt and mix until incorporated.
Serve topped with extra parmesan and basil.