Preheat oven to 400°F. Cut your tomatoes into quarters and lay them in baking tray.
To the tray add in peeled, whole garlic cloves and diced onion. You can also, optionally, add in diced sweet peppers.
Sprinkle on salt, pepper, and crushed red pepper flakes on the vegetables. And drizzle olive oil over everything.
Place tray of vegetables in the oven and roast for 40-45 minutes.
Once vegetables are done, remove from oven and allow to cool for a few minutes. Once cooled, scoop the roasted vegetables into a blender. Add in ½ cup of total broth amount to the blender along with veggies.
Blend for a minute or two on High speed on Liquify setting until completely smooth. Add contents of blender into a big pot to finish soup.
Put the pot on medium-high heat. Add in rest of broth and 1 cup of water.
Sprinkle in all the dried herbs, ¼ teaspoon salt, and 1 teaspoon sugar.
Stir everything in and allow the soup to come to a simmer. Taste your soup and adjust salt, sugar, or herbs to your liking. If you would like a thinner soup you can add in more broth. Be sure to taste after each adjustment to make sure it is to your liking.
Once soup is ready you can serve up with a drizzling of heavy cream and with a side of a grilled cheese sandwich.
Enjoy!
