Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lightly spraying it with nonstick cooking spray or lining it with parchment paper.

Spread 2 pounds of cherry tomatoes, 1 large sliced yellow onion, and 4 whole garlic cloves across the prepared baking sheet. Drizzle with 3 tablespoons of extra virgin olive oil and sprinkle with salt, pepper, and 1 teaspoon of sugar. Toss gently to coat.

Roast the vegetables in the preheated oven for 25 to 30 minutes, until cherry tomatoes burst and onions caramelize.

Remove the baking sheet from the oven and let it cool. Transfer the mixture to a blender, add 4 cups of low-sodium vegetable broth, and blend until smooth.

Pour the blended soup back into a pot over medium heat. Stir in a handful of roughly chopped fresh basil leaves and let simmer for about five minutes.

Ladle the warm soup into bowls, drizzling with extra olive oil if desired. Top with crunchy croutons if you like.