Preheat your oven to 450°F (220°C). Spread out chopped tomatoes, red bell pepper, onion, and garlic cloves on a lined baking sheet. Drizzle with olive oil and roast for 30–40 minutes until caramelized.

Let roasted vegetables cool for 10–15 minutes, then blend in a blender or food processor until silky smooth.

In a large pot over medium heat, melt butter and olive oil. Whisk in flour, stirring constantly for 1–2 minutes until it turns golden.

Add tomato paste to the roux and stir for another minute. Gradually whisk in 1 cup of chicken broth, then add blended vegetable puree and remaining chicken broth.

Season with sea salt, sugar, and pepper. Bring to a boil, then reduce heat and simmer for 5–10 minutes.

Stir in heavy cream and basil, simmer for a few minutes more. Adjust seasoning as needed.

Serve in warm bowls, garnished with olive oil, heavy cream, and fresh basil sprig.