Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Halve the ripe tomatoes, peel the garlic cloves, and quarter the red onion. Spread them evenly on the baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.

Roast the vegetables for 30-35 minutes until tomatoes are soft and caramelized.

Let the vegetables cool for a few minutes, then transfer to a large pot.

Add vegetable broth, dried thyme, and dried basil. Bring to a boil, then reduce heat and simmer for 15 minutes.

Puree the soup using an immersion blender until smooth.

Stir in balsamic vinegar and sugar, adjusting seasoning as needed.

For added creaminess, stir in heavy cream and heat through for 5 minutes.

Serve hot, garnished with fresh basil.