Pre heat oven to 400 degrees. Prep all your ingredients.

In a large bowl, toss onions, garlic, tomatoes together with salt, pepper and 2 TBSP olive oil. Spread in an even layer (cut side up) a large rimmed baking sheet lined with parchment paper and roast for 45 minutes. Remove garlic after 20 minutes so that it does not burn. Remove the tomatoes from the oven and save the pan juices.

In a large stock, over medium heat, pot sauté the onions and roasted garlic in remaining olive oil and butter until softened- about 5 minutes. Reduce the heat to a low flame and add in the anchovy paste (optional) and cook until warmed through about 1 minute- do not burn. To the pot add in the canned plum tomatoes with juices, sun-dried tomatoes, thyme u0026 oregano leaves, and chicken or vegetable stock. Add in roasted tomatoes and all pan juices from the roasting pan. Let simmer, on low heat, uncovered for 20-30 minutes.

With an immersion blender, pulse the soup (while in the stock pot but with the flame turned off) until the large chucks of tomatoes are processed and sun-dried tomatoes are bite sized. Do not over progress. Add salt and pepper to taste. You can also process the soup through a food mill.

Stir in heavy cream and cook on low for another 2 minutes.

Serve with a dollop of Creme Fraiche or a fresh basil sprig.