Step 1: Roasting the Tomatoes

Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with 1/4 cup of olive oil, and sprinkle with 1 tablespoon of salt and 1 1/2 teaspoons of freshly ground black pepper. Roast in the preheated oven for 45 minutes, allowing the flavors to meld together.

Step 2: Sauté the Aromatics

In a large pot, melt 2 tablespoons of butter over medium heat. Add 2 large chopped onions, 6 minced garlic cloves, and 1/4 teaspoon of red pepper flakes to the pot. Sauté these ingredients until they are golden and fragrant.

Step 3: Combine Ingredients

Once the onions and garlic are ready, add the roasted tomatoes, 1 (28-ounce) can of whole peeled tomatoes, 4 cups of lightly packed fresh basil leaves, and 1 quart of chicken stock to the pot. Stir well to combine and bring the mixture to a boil. After boiling, reduce the heat and let it simmer for 30 minutes.

Step 4: Blend the Soup

After simmering, purée the soup using a blender or an immersion blender until smooth and creamy. Stir in 1/2 cup of whipping cream to add a velvety texture.

Step 5: Final Seasoning

Taste the soup and season with additional salt and pepper as needed. Serve the soup hot, enjoying the delightful aroma and warmth.