Preheat your oven to 400°F (200°C).

On a baking sheet, arrange the halved ripe tomatoes, quartered onion, and peeled garlic cloves. Drizzle with olive oil, then sprinkle generously with salt, freshly ground black pepper, and sugar.

Slide the baking sheet into your preheated oven and roast the vegetables for about 30-40 minutes until the tomatoes are soft and slightly charred around the edges.

Once roasted, remove the baking sheet from the oven and allow the vegetables to cool slightly.

Transfer the cooled roasted vegetables into a blender or food processor. Blend until smooth or pulse for a chunkier texture.

Pour the blended mixture into a large saucepan. Add the vegetable or chicken broth, stirring well to combine.

Place the saucepan on the stovetop over medium heat. Allow the soup to come to a gentle simmer, stirring occasionally.

If desired, stir in the heavy cream and fresh basil leaves just before serving.

Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed.

Ladle the hot soup into bowls and serve with slices of crusty bread for dipping.