This soup is creamy and packed full of flavour. Nothing goes better with a grilled cheese sandwich. A match made in heaven.
Preheat the oven to 425 ºF.
Line a large baking sheet with aluminum foil.
Pour half of the olive oil on the baking sheet and spread it out with a brush, to cover the whole sheet.
Pour and spread out the chopped tomatoes to cover the bottom of the baking sheet.
Place the smashed garlic cloves and sliced onions over the tomatoes.
Distribute the salt, black pepper and basil evenly over the tomatoes.
Pour the balsamic vinegar and remaining olive oil evenly over the tomatoes.
Place the baking sheet in the oven and cook for 40 minutes.
Remove the baking sheet from the oven and add the tomato mixture (including all the juices) to a blender or food processor.
Blend until smooth (about 1 minute).
Pour the blended mixture into a large pot.
Pour in the chicken stock, whisk and bring to a boil.
Reduce the heat to low, cover and simmer for 5 minutes.
Turn off the heat, uncover, add the cream and whisk until completely smooth.
Pour the soup into bowls and garnish with croutons and basil leaves.
Serve hot and enjoy!