Roast the vegetables

• Preheat the oven to 200 °C (400 °F).
• Arrange the tomatoes, onion and garlic on a baking sheet, drizzle with olive oil and season with salt and pepper.
• Roast until soft and slightly caramelized, with browned edges on the tomatoes and onions.

Blend the soup

• Once the vegetables have cooled, blend half of them with half of the stock and half of the basil until smooth.
• Pour into a Dutch oven and repeat with the remaining vegetables, stock and basil.
• Scrape in the juices from the baking sheet.

Simmer with the cream

• Bring the soup to a simmer.
• Add the heavy cream, tomato paste, sugar and Parmesan.
• Simmer on medium, stirring, until creamy and well combined.

Serve

• Taste and adjust the seasoning.
• Top with fresh basil and extra Parmesan, and serve with a grilled cheese sandwich.