Preheat the oven to 375°F. Slice tomatoes in half lengthwise  and then spread them onto a baking sheet and drizzle with olive oil. Sprinkle with a large pinch of salt and pepper.

Roast tomatoes for about 45 minutes. While tomatoes are in the oven, melt the butter in a large pot over medium-high heat. Add onion and cook for 5 minutes.

Add in the garlic and thyme and cook for another 5 minutes.

Add crushed tomatoes, basil, and sugar. Add a large pinch of salt and pepper.

Stir and then reduce the heat to low-medium and simmer for 10 minutes.

Pour broth and the roasted tomatoes into the pot. Add another pinch of salt and pepper.

Cook for another 15 minutes on low-medium heat.

With an immersion blender or pour the soup into a blender, blend until smooth.

Pour soup back into the pot if using a blender. Then add the heavy cream and stir in.

Ready to serve! Top with parmesan cheese, croutons, crackers, whatever you like!