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Preheat oven to 400°F
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Slice the tomatoes in half and place them cut side up into a casserole dish (leave cherry tomatoes whole)
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Slice the tops of the garlic and add the bulb in whole
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Add in the sliced onions and drizzle the olive oil over everything.
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Sprinkle the salt, black pepper, red pepper flakes, oregano, onion powder, and granulated sugar in.
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Roast in the oven for 40-45 minutes
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Carefully transfer the contents of the casserole dish into a stockpot.
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Add in the roasted red bell pepper, basil leaves, and chicken stock.
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Blend until smooth using and immersion blender do NOT over blend.
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Simmer on low for 10 mins.
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Taste and adjust seasoning.
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Serve with heavy cream if desired.